Onion 1 bulb
Olive oil 1 Tbsp
Del Monte canned whole tomatoes 1 can (400 g / 14.1 oz.)
Soy Sauce 2 tsp
Salt as desired
(A) Bouillon soup
Bouillon cube 1
Water 100 ml (3-1/2 fl. oz.)
Chop the zucchini into bite-size pieces, cut the onion into wedges, and slice the eggplants into 1.5 cm (1/2 in.) thick rounds.
Heat the olive oil in a frying pan and sauté (1).
Add the whole tomatoes and (A), then cook over medium heat until the vegetables are soft. Season with soy sauce and salt, then enjoy