Compare versions
- +10 ingredients
- +10 steps
Ingredients
- Added: 5 tbsp olive oil, divided
- Added: 1 eggplant, about 350 g
- Added: 2 zucchini, about 400 g
- Added: 1 onion
- Added: 1 clove garlic
- Added: 1 bell pepper, green or red or yellow
- Added: 6 medium ripe tomatoes
- Added: 1 tsp salt
- Added: ½ tsp ground black pepper
- Added: 1 tbsp herbes de Provence, or a small bunch of basil cut into ribbons
Method
Added step 1:
Cut the zucchini and eggplant into 1 cm slices, then into rectangles of about 7 × 2.5 cm.
8 minAdded step 2:
Heat a large casserole over medium heat and add enough oil to cover the bottom (about 3 tbsp). Sauté the zucchini and eggplant in batches until light brown, then set aside.
12 minAdded step 3:
Chop the onion and garlic and cut the pepper into strips.
5 minAdded step 4:
Peel the tomatoes (score them and dip in boiling water for 30 seconds), seed them and cut into quarters.
10 minAdded step 5:
Add the rest of the oil to the casserole and cook the onion and pepper slowly until tender but not brown. Stir in the garlic.
10 minAdded step 6:
Add the tomatoes with a pinch of salt to bring out their juices. Cover and lower the heat.
5 minAdded step 7:
The tomato juice should almost cover the vegetables; if it doesn't, add a little water. Season with the salt, pepper and herbes de Provence.
1 minAdded step 8:
Return the zucchini and eggplant, fold them in gently, cover and simmer on low until tender but still holding their shape.
15 minAdded step 9:
Uncover, raise the heat a little and cook for another 15 minutes, basting now and then, until most of the liquid has evaporated.
15 minAdded step 10:
Stir in the basil if using it, and serve hot or at room temperature.
1 min