Dumpster Stew

Ingredients

• 2 zucchinis
• 1 eggplant
• 4 large chestnut mushrooms
• 2 red bell peppers
• 1 red onion
• 2 cloves garlic
• 1 can diced tomatoes (400 g)
• 1 tbsp smoked paprika
• 1 tbsp tomato paste
• 1.2 liters vegetable stock
• 2 tbsp red wine vinegar
• 1 red chili pepper
• 2 tbsp olive oil
• salt and pepper

Method

1. Slice the zucchinis and eggplant into long, rectangular slices about 1 cm thick.
2. Slice the chestnut mushrooms in half horizontally.
3. Dice the bell peppers, cut the onion into half rings, and finely chop the garlic.
4. Heat 1 tbsp olive oil in a grill pan. Grill the zucchini and eggplant slices until they have grill marks and are cooked. Set aside.
5. Heat 1 tbsp olive oil in a soup pot. Sauté onion, garlic, and finely chopped chili until translucent.
6. Add the bell pepper and cook for 3 minutes.
7. Add smoked paprika and tomato paste, cook briefly.
8. Add diced tomatoes and stock. Bring to a boil, then simmer for 20 minutes.
9. Season with red wine vinegar, salt, and pepper.
10. For serving, cut the grilled zucchini and eggplant into equal rectangles. On each plate, stack 2 zucchini and 2 eggplant slices to form a 'container.'
11. Place a halved chestnut mushroom as a 'lid' on the container.
12. Pour the soup around the container. Serve immediately.

Serving notes

• Sprinkle extra smoked paprika over the container for more smoky flavor.
• Serve with hearty bread for dipping.