At the same time, cut the vegetables into small cubes. As soon as the oil ''burns'' well, add the vegetables (eggplant, zucchini, carrot), fry them and dry them on absorbent paper. In another saucepan add the olive oil and add the chopped onion and garlic.
Sauté well, add the tomato paste and sugar and pour the wine. Add the peeled tomatoes, and pour in the fried vegetables. Simmer for about 6 minutes. Season with salt and pepper and add the chopped parsley, basil and thyme.
Serve with olives and fresh oregano.
Optionally garnish with feta crumbs.
Ingredients
1 white onion
2 tsp garlic
20-25 g tomato paste
1 tbsp sugar
400 g peeled tomato
400 g eggplant
200 g zucchini
200 g carrot
2 tbsp parsley
50 g olives without seeds
Fresh oregano
basil
thyme
100 ml olive oil
500 ml sunflower oil
100 ml white wine
Salt
Pepper
Feta cheese (optional)
Method
In a saucepan heat sunflower oil for frying.
At the same time, cut the vegetables into small cubes. As soon as the oil ''burns'' well, add the vegetables (eggplant, zucchini, carrot), fry them and dry them on absorbent paper. In another saucepan add the olive oil and add the chopped onion and garlic.
Sauté well, add the tomato paste and sugar and pour the wine. Add the peeled tomatoes, and pour in the fried vegetables. Simmer for about 6 minutes. Season with salt and pepper and add the chopped parsley, basil and thyme.
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