Ingredients
1 teaspoon fenugreek beans
- 250 g peppers
- 250g eggplant
- 250 g zucchini
- 2 tablespoons olive oil
- ½ teaspoon of salt
Preparing
- Peel and cube the aubergines then steam them for 20mn
- Cut peppers into cubes too
- Heat a pan and add the olive oil, peppers, salt and half the fenugreek
- Cook over low heat, the duration will depend on you (if you enjoy well-cooked or crunchy vegetables)
- Add the zucchini, also cubed, with the eggplants and the remaining fenugreek
- Reduce to cover until suitable for cooking
*Eat with white rice and chicken, a treat!
Shop
- Fenugreek2,90€