Almost 1kg/2lbs pot of veg stew for 484 calories

Ingredients:
– medium/large eggplant
– 2 zucchinis
– medium carrot
– half a medium onion
– 2 cloves garlic
– 2 tbsp of 25% tomato paste diluted in 300ml hot water
– 6 teaspoons of sunflower or olive oil for cooking
– herbes de provence, salt, optionally any fresh herbs

Recipe:
1. Chop the eggplant and zucchinis into medium cubes, put them in cold salty water for ~20 minutes
2. Dice carrot, onion and garlic, fry on a splash of oil until golden. Remove from the pan.
3. Add oil as necessary. Fry eggplant and zucchinis until the sides are golden and slightly tender
4. Add herbes and spices, fry for a bit, mix in the rest of the veg from step 2, fry a bit more for flavor
5. Add tomato paste diluted in hot water, should be enough to cover the veg. Reduce the heat and let it simmer until ready (~20-40 minutes)