Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 2 small |
| Eggplant | 2 small |
| Salt | To taste |
| Onion (chopped) | 1 |
| Vegetable oil | For frying |
| Garlic (minced) | 3 cloves |
| Carrot (sliced) | 1 |
| Bell pepper (sliced) | 1 (red, yellow, or orange) |
| Tomatoes (diced) | 3 |
| Mushrooms (sliced) | 7 |
| Milk cream (or low-fat cream) | 350ml |
| Ground black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
| Parmesan cheese (grated) | 200g |
Directions
Step 1: Prepare the Vegetables
Cut the zucchini and eggplant into thin slices, sprinkle with salt, and let them sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
Step 2: Sauté the Aromatics
In a large pan, heat vegetable oil over medium heat. Sauté the onion, garlic, and carrot until soft and fragrant.
Step 3: Cook the Vegetables
Add the bell pepper, tomatoes, and mushrooms to the pan, cooking for 5–7 minutes until softened. Season with salt and black pepper.
Step 4: Simmer in Cream
Pour in the milk cream and stir well. Let the mixture simmer for 5 minutes to blend the flavors.
