RECIPE SERVES 4
100 g DORBLU Classic cut into small pieces
100 ml clear vegetable broth
250 g tomatoes
1 garlic clove peeled
1 red onion
1 red pepper
1 yellow pepper
2 small aubergines
2 tbsp. olive oil
1 tsp fresh thyme
salt and pepper
Peel the garlic and cut into thin slices. Peel the onion and cut into cubes. Clean the vegetables and cut them into wedges.
Fry the onion and the garlic in oil. Add the vegetables and fry, stirring them constantly.
Add the broth and boil covered on low heat for 10 minutes, stirring from time to time.
Add DORBLU Classic to the vegetables mix with oil, add salt and pepper.
It is recommended to serve the vegetables with ciabatta, rice or pasta, or as a side dish with grilled lamb chops or fish.