INGREDIENTS: (for four people)
- 1/2 kg of zucchini
- 1/2 kg of eggplants
- 1/2 kg of onions
- 1/2 kg of carrots
- 1/2 kg of green pepper
- 1/2 kg of red pepper
- 1/2 kg of broccoli
- 1 glass of virgin olive oil
- 1 glass of brandy Cardenal Mendoza
- 1/4 liter of fine wine
- 1/2 liter of vegetable broth.
Elaboration:
Wash all the vegetables thoroughly, if possible with a few drops of food-grade bleach. Once this is done, proceed to cut them into segments of approximately 1cm. First, cut the onion and put it in the preheated pan with the glass of olive oil, over very low heat (sautéing). Continue doing this same process with the carrot, the pepper (both), the zucchini, and finally the eggplant and the broccoli.
After a few minutes, once you see that the vegetables are starting to brown, turn the heat up to high. Once the vegetables are browned, add the glass of brandy. Cardenal Mendoza and set it on fire (flame it), once it goes out, add the fine wine and then the liter of vegetable broth, and let it cook for approximately twenty minutes.
