Summer Vegetables with Mustard Sauce
(2 servings)
| Peel one onion and dice it. Peel four carrots and use a potato peeler to cut them into long thin stripes.In a pan heat one tablespoon of vegetable oil. Cook the diced onions until translucent, then add the carrot slices. |  |
Cut one eggplant into small pieces and add to the carrots in the pan. Let it simmer for about 5 minutes.
In a small bowl mix half a cup of cream and two tablespoons of mustard with a pinch of salt and pepper. Add the sauce to the vegetables in the pan and let it boil down for 15 minutes.
Serve with fresh parsley.