Vegetable Stew with Cream

Ingredients

• Eggplants 1 piece
• Onion 1 piece
• Marinated cherries 8 pieces
• Orange Bell Peppers ½ piece
• Ramiro Pepper 1 piece
• Ginger 0 oz
• Garlic 3 cloves
• Fresh basil leaves 1 bunch
• Cream 22% 5 fl oz
• Olive Oil 5 tablespoons
• Dijon Mustard 2 tablespoons
• 20% Sour Cream 2 tablespoons
• Sumac 1 teaspoon
• Mild Chili Spice 1 teaspoon
• Ocean salt to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Cut the eggplant into cubes and place it in the heated mustard oil in a pan. Stir.

Step 2

After 3 minutes, add the coarsely chopped onion.

Step 3

Season with ground black pepper.

Step 4

Stir and cover with a lid. Reduce the heat to medium.

Step 5

After 5 minutes, add salt and stir.

Step 6

Cut the bell pepper and ramiro pepper into small pieces and add them to the stew.

Step 7

Finely chop the ginger and coarsely chop the garlic.

Step 8

Add them to the vegetables.

Step 9

Add the coarsely chopped tomatoes.

Step 10

Stir and cover with a lid. Slightly reduce the heat.

Step 11

After 3 minutes, add the herbs and stir.

Step 12

Pour in the cream and add the mustard. Stir.

Step 13

Add the chili and sumac. Stir.

Step 14

Add the sour cream and stir again. Adjust salt to taste.

Step 15

After 1 minute, remove from heat and transfer to a deep plate. Serve, garnished with herbs.