| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 | Sweet red peppers; cut into 1/2-inch strips |
| 1 | eggplant cubes |
| 1/4 Tasse | Defatted stock |
| 2 Esslöffel | olive oil |
| 1 1/2 Tasse | tomato sauce |
| 1 | onion sliced |
| 1 | Carrot finely chopped |
| 1 | Stalk celery finely chopped |
| 1 Tasse | mushrooms sliced |
| 3 | cloves garlic minced |
| 1 | Bayleaf |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | thyme dried |
| 1 Esslöffel | red wine vinegar |
| 1 Esslöffel | lemon juice |
| 1 | Loaf whole wheat French bread; thinly sliced |
|
In a 4-quart pot, sauté the peppers and eggplant in the stock and oil until tender, about 10 to 15 minutes. Set aside.
In a 2-quart saucepan, combine the tomato sauce, onions, carrots, celery, mushrooms, garlic, bay leaf, oregano, and thyme. Simmer over medium heat until the vegetables are tender, about 20 minutes.
Add the vinegar, lemon juice and peppers and eggplant. Stir to combine. Chill. Discard the bay leaf.
Serve the vegetables on slices of French bread. Serves 8.
|
|
Anmerkungen zum Rezept:
|
