Rinse, clean and dice the vegetables (onion, celery, melanzani, bell bell pepper, zucchini). Cut the olives into small pieces. Heat the oil in a large saucepan. At the beginning, fry the eggplant cubes until they are translucent. Then add the other vegetable cubes as well as the lemon thyme leaves and saute for 10 min while stirring. Then add the olive pieces. Stir the paradeis pulp with the vinegar and apple syrup, pour over the vegetables and fold in. Season everything with salt and freshly ground pepper and steam for another 5-8 min. (Be careful, the vegetables will now stick slightly, add a little water if necessary).
Finely chop the basil leaves and stir into the vegetables. Divide the vegetables evenly on slightly warmed plates and garnish with the pine nuts.
Simple baguette tastes very tasty with it.
Our tip: Zucchini are tender in taste and therefore also suitable for children.
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