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Seasonal Vegetable Cold Ragu Recipe

Name: Seasonal Vegetable Cold Ragu
Total time: 120 min
Yield: 6
Cuisine: Western European cuisine
Ingredients: 6 pcs Eggplant; 6 pcs Onion; 1 pcs Zucchini; 5 pcs Potatoes; 8 pcs Tomatoes; 6 clove Garlic; 100 ml Sunflower oil; to taste Salt; to taste Ground Black Pepper

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It is a light, aromatic and vitamin-rich dish.

120

min

servings

Per serving

288

Calories

Protein

Fat

Carbs

Total for 6 servings — 1728 Calories · 36 Protein · 96 Fat · 186 Carbs

Ingredients

6 servings

Eggplant6 pcs

Onion6 pcs

Zucchini1 pcs

Potatoes5 pcs

Tomatoes8 pcs

Garlic6 clove

Sunflower oil100 ml

Saltto taste

Ground Black Pepperto taste

Preparation

Peel the onion, cut into thin rings. Cut the eggplant into rings in half. Cut the zucchini into cubes. Peel and cut the potatoes into thin half rings. Fry all the prepared ingredients separately in vegetable oil until golden brown (only potatoes should be almost ready) in the specified order and put them in layers in a saucepan or cast iron saucepan.

Grate the tomatoes on a grater so as to discard the skin. Grate the garlic on a fine grater. Bring the tomatoes to a boil with garlic, salt and pepper, sprinkle with vegetables, cover tightly with a lid and bake in the oven at 140 °C for 1 hour.