Ingredients

 

500g yuca

Salt

Olive oil

2 garlic cloves

Pepper

1/2 bunch parsley

3 tomatoes

½ courgette

½ aubergine

1 onion

Herbs of Provence

Soup seasoning

 

Preparation

 

Wash and peel the yuca and cut into cubes.

Bring salted water to the boil.

Boil the yuca in it for about 15 minutes, then put it in a colander to drain.

Heat a little oil in a large frying pan.

Fry the yuca cubes in it until golden brown.

Shortly before the end of the cooking time, add the garlic cloves and stir in.

Season with pepper. Season with salt to taste.

Chop the parsley and sprinkle over the top.

 

Heat about 2 tablespoons of oil in a separate pan.

Fry the onion cut into rings in it.

Dice the courgette, aubergine and tomatoes and add to the pot.

Add about 1 teaspoon of soup seasoning and some herbs de Provence.

Stir and cook in its own juices for 10 to 15 minutes with the lid closed and on a low heat.

 

Arrange the yuca cubes and vegetables together on the plate.