Chopping pot

with pesto nero

For 4 servings

1 clove of garlic

2 onions

250 g zucchini

250 grams of eggplant

1 leek

3 carrots, 1 chilli pepper

400 g tomatoes, 3 tablespoons oil

Salt pepper

Paprika powder

1 pinch of ginger

1 large can of tomato paste

750 ml broth, 100 g feta

1 tablespoon herbs of Provence

For the pesto nero

200 g black, pitted olives, 4 anchovy fillets in oil

50 g grated parmesan cheese

50 g of chopped almonds

2 cloves of garlic

Olive oil as needed

Salt pepper

Preparation time: approx. 40 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 558 kcal / 2336 kJ 22 g E, 43 g F, 17 g KH

1  For the stew, peel and finely chop the garlic and onions. Wash, clean and slice the zucchini and aubergines. Clean the leek, halve lengthways and cut into strips. Wash and drain. Peel the carrots and cut into slices. Halve, core and chop the chilli. Blanch the tomatoes, rinse and peel off the skin. Cut out the stalks and cut the tomatoes into cubes.

2  Heat the oil in a saucepan. Sauté the onions and garlic for 5 minutes while stirring. Add zucchini, eggplant, leek, carrots and chilli and sauté for another 5–8 minutes. Add tomatoes and season with salt, pepper, paprika and ginger. Stir in the tomato paste.

3  Deglaze with vegetable stock, bring to the boil and simmer gently for about 20 minutes. Season again to taste. Cut the feta into cubes and stir in with the herbs of Provence.

4  For the pesto, roast the almonds in a pan without fat. Put all ingredients except olive oil in a small blender and puree them finely. Gradually stir in the olive oil until the desired consistency is achieved. Season with salt and pepper. Arrange the stew and serve with the pesto.