Serves 4
800 g mixed vegetables (courgettes, eggplants, potatoes, onion, celery, green beans, squash shoots, cherry tomatoes, basil)
4 eggs
100 g goat’s milk cacioricotta cheese
4 slices old durum wheat bread
100 g evo oil
salt
Chop all the vegetables and halve the tomatoes. In a saucepan fry the onion in the oil and add the tomatoes. In cooking order, add the potatoes, eggplants, courgettes, green beans, celery, squash shoots and the basil.
Fill the saucepan with lukewarm water and cook for 30 minutes, adding the eggs 5 minutes before the end. Serve on slices of bread with grated cacioricotta cheese.
