Vegetable Ragout with Turmeric and Cumin

Dice the eggplant (100 g), tomato (100 g), bell pepper (80 g) and onion (60 g), and mince the garlic (6 g).

Heat the olive oil (20 g), briefly sauté the onion and garlic, then add the eggplant and pepper and cook for 5–7 minutes. Add the tomato, turmeric (2 g) and cumin (2 g), then add salt (3 g) and black pepper (1 g) and simmer over medium heat for about 10 minutes.