STIR-FRIED & BAKED VEGGIES & MOZZARELLA
Ingredients for 3 portions:
- 1 teaspoon olive oil
- 1/2 onion
- 1 middle-sized zucchini
- 1/2 middle-sized eggplant
- 1/4 of a big yellow pepper
- 90 grams of mushrooms
- 2 cloves of garlic
- 3 green olives
- 50 grams of tomato sauce
- 1/2 tablespoon of cooking cream
- pinch of curry
- a few drops of Tabasco
- 1/2 tablespoon of Tamari soy sauce
- 188 grams of mozzarella (that's 1+1/2 packages; the package we get here
has 250 grams)
- pinch of oregano
Heat the olive oil in the wok and preheat the oven at 250 C.
Cut onions, zucchini, eggplant, yellow pepper and garlic into small pieces.
Put the onions in the wok and stir until they change colour. Then add the
zucchini, eggplant, yellow pepper, mushrooms, garlic and olives, and
stir-fry until the veggies let the juices out. Add tomato sauce and cooking
cream, stir and leave for a couple of minutes. Season it with curry,
Tabasco and Tamari soy sauce, stir and pour the veggies into the casserole.
Slice the mozzarella, cover the surface with the slices, and add oregano.
Bake it in the oven (turn down the temperature at 150 C) for about 10
minutes, until the mozzarella slices turn slightly red. Leave it for a
couple of minutes to cool off |
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