Late summer stew with zucchini, bacon and fennel

Name: late summer stew with zucchini, bacon and fennel
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g chilled Italian spice mix tray; 2 toe garlic; 1 Red pepper; 2 zucchini; 1 eggplant; 1 fennel bulb; 200 g strips of turkey bacon; 500 g baby potatoes bag of 500 g; 800 g peeled canned tomatoes can of 400 g; 250 g snack tomato mix bucket 500 g

Late summer stew, delicious one-pan dish with zucchini, bacon and fennel

Ingredients

Kitchen Stuff

1 casserole with thick bottom

Directions

Cut the herbs from the spice mix fine. Slice the garlic.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Cut the courgettes into 2 cm pieces. Cut the aubergine into 1 cm pieces.
Cut 1 cm from the bottom of the fennel bulb, remove the green and cut the fennel lengthwise into equal sections.
Heat the pan with a thick bottom without oil or butter and bake the turkey bacon for 4 minutes. Add the herbs, red pepper and garlic and the fruit for 3 minutes on low heat.
Add the chopped vegetables, pepper and salt and cook for 5 minutes on medium heat. Meanwhile, halve the potatoes.
Add the potatoes and peeled tomatoes, bring to the boil. Turn down the heat, put the lid on the pan and let it simmer for 35 minutes. Stir occasionally.
Halve the to, scoop them through the oven and serve immediately. Yummy! .