1 eggplant 1 red pepper mindmegette 2 medium zucchini white onion 2 smooth red round tomatoes parsl

1 eggplant 1 red pepper mindmegette 2 medium zucchini white onion 2 smooth red round tomatoes parsley, basil 420g of cous cous salt pepper extra virgin olive oil 1 tablespoon curry Preparation:
Wash the vegetables and cut into cubes without mixing them together. Heat the oil and then sauté each vegetable separately to meet different mindmegette cooking times of each one and bring them to the same degree of crispness. In the same frying mindmegette pan with a tablespoon of oil, fry the finely chopped onion, put the tomatoes mindmegette coarsely chopped basil and parsley and cook for 2 minutes over high heat. Add the rest of the previously cooked vegetables and mix everything and sprinkle with curry. Cook for 5 minutes over high heat, stirring. To prepare the coucous mindmegette take another pan, recline the couscous and toast for a few seconds. Then moisten with boiling water until it reaches the desired doneness.
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