2 big white onion
1 big eggplant
1 orange bell pepper
15 snow peas
6 ripe tomatoes
3 sheets of nori
a pinch of saffron
½ tsp spicy pigment or hot pepper
100 ml vegetable milk
Extra vergin olive oil
Salt & Pepper
Prepare all the veggies cleaned and chopped in fairly large pieces.
In a high-sided pan, heat a drizzle of oil and roast the vegetables.
Season well with salt, pepper, saffron and add the nori seaweed, crumbled with your hands.
Leave to roast for 5 minutes and add the liquids: 1/2 glass of water and vegetable milk.
Simmer for 20 minutes.
The result must be a creamy and tasty dish ideal to accompany boiled rice, mash or roasted potatoes.