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Rosemary Vegetables

Today we have 1 onion, two small carrots, 1 negi and one eggplant. Let’s see what we can do with it.
Ingredients
  Onion 1
  Carrots 2 Small
  Negi 1
  Eggplant 1
  Olive oil 1 Tablespoon
  Soy sauce 1 Teaspoon
  Rosemary 1 Tablespoon
  Pepper To Taste
  Water 2 Cup (32 tbs)
Directions

GETTING READY
1. Cut up the onion, carrots, negi and eggplant.

MAKING
2. Put some olive oil into a frying pan.
3. Add the onions, soy sauce, rosemary and pepper. Cook for about five minutes.
4. Then add the carrot, negi and eggplant.
5. And the water and put a lid on and cook it for about 10 minutes.

SERVING
6. Plate and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Japanese
Cuisine: 
Side Dish
Course: 
Savory
Taste: 
Simmering
Method: 
Vegan
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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