Mix veggie pan

Cut all the vegetables into ½ cm slices.

In a deep frying pan, add olive oil and arrange the vegetables in layers (starting with the onion, then garlic, tomato and zucchini, then pepper and eggplant) Add salt and black pepper.

Cover the pan, then place it on medium heat and leave it until it begins to dry up and the excess water evaporates.

In a side bowl, add a little olive oil and tomato paste and sauté a little. Add 2 cubes of Maggi vegetable Bouillon® and two cups of water and bring to a boil.

Pour half the amount of broth over the vegetable bowl and leave it until the water dries up and we hear the sound of vegetables frying.

Pour the remainder of the broth over the vegetables and leave on low heat for 10 minutes.

Serve with white rice on the side.