Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
Cut the pumpkin in a little bigger cubes than the rest of the vegetables
Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
Add the pumpkin cubes
Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
Serve the Tajine together with Couscous or Rice
It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.
Chop the aubergine and the garlic. wash the tomatoesHeat up the oven to 160°C
Add everything in an ovenproof dish add olive oil, salt and stir it to mix everything(If you have old olive oil from pickled dried tomatoes or similar that will be just fine. In this way you can use it and get rid of it at the same time).
Insert in the oven for 50 minuter, take it out and stir it every 15 minutes.When you ca 20 minutes left start the pasta water and cook the pasta
Add two tbsp of pasta water in the oven baked salsa and stir it.Drain the pasta from water and mix it in to the salsa.Simple and little work to create a fantastic dinner or lunch.
Serve this tasty salsa to your own choice of pasta, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!
Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine.Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices.Add one mozzarella stick on each of the fried aubergines and roll them together one by one
Heat up the oven to 250°C.Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce.Backe it in the oven for about 5 to 10 minutes