Neapolitan Vegetable Casserole

Rinse and dry the melanzani. Cut the stem ends into small pieces and cut the unpeeled fruit into bite-sized cubes. Slit the chili pepper lengthwise, remove the seeds and chop finely.

Remove the skin from the onions and cut them into rings. Clean and rinse the celery stalk and cut into slices. Cut the peppers in half, remove the seeds and white ribs and rinse.

Cut the halves of the peppers into narrow strips.

Remove the skin from the potatoes. Rinse and dry the zucchini and cut the stem ends into small pieces. Cut potatoes and zucchini into bite-sized cubes.

Strain the drained tomatoes through a sieve. Rinse the basil, shake dry and chop the plucked leaves.

Heat the olive oil in a casserole. Sauté the onion rings until light yellow. Add the celery pieces and the basil and sauté everything together for 1 to 2 minutes. Add the tomato puree to the celery and let it all bubble up. Stir in the rest of the vegetables and the chili pepper and sprinkle salt over everything. Cover the lid and simmer at low temperature for 30 to 35 minutes.

Stir now and then. If the stew thickens too much, add a little vegetable soup or white wine.

It is best served with fresh white bread.

Vegetables

Our tip: Zucchini are tender in taste and therefore also suitable for children.

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