Vegetable Stew Tuscany Style with Truffle

For the vegetable stew Tuscany style with truffles, peel the melanzani and cut into cubes.

Salt and let rest. In the meantime, score the tomatoes crosswise and scald them in boiling water, remove the skin.

Clean and thickly slice the mushrooms. (If using dried mushrooms, soak them in lukewarm beef broth a few hours before, dice salsiccia.

Pat the melanzani dry and fry them in plenty of olive oil in a pan. When they have taken color, add the mushrooms and the salsiccia and fry them briefly.

Preheat the oven to 200 °C grill function. Then add the tomatoes, season with salt and pepper and let them cook down. After 15 minutes, add the Tuscan herbs.

In between, keep stirring so that the tomatoes partially break down or boil down over time. When the right consistency is reached, pour into portion-sized ovenproof bowls.

Slice mozzarella and spread on top. Bake for 5 – 10 minutes, until cheese is melted. If desired, shave truffles on top.

Serve the Vegetable Pot Tuscany Style with Truffle with toasted white bread.

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