Vegetables Cooked in Wine

1 medium eggplant
2 medium zucchinis
2 carrots
1 onion
1 medium potato
2 cloves of garlic
1 glass of white wine
salt and pepper
1/2 teaspoon coriander, ground
2 pinches of ginger (powdered) or a little fresh, grated ginger

Dice the vegetables. Sauté the vegetables separately beginning with the toughest (carrots) and finishing with the potatoes. Add the spices, salt and pepper to taste, and then pour in the wine. A little water is required, but should be added gradually so that not too much is added.



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