Heat oil with butter. Crush garlic cloves, cut onion into rings and sauté both for 5 minutes.
Cut peppers and zucchini into strips, melanzani into coarse cubes. Add vegetables to onion mixture and sauté for 5 minutes.
Add paradeis pulp and clear soup and simmer for 10 min in an open saucepan. Stir occasionally.
Chop kitchen herbs and add. Season to taste with salt and freshly ground pepper.
Blanch tomatoes, peel, quarter, add to vegetables and steam for 7 minutes until soft. Serve as a side dish with cevapcici.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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