Preparation

Wash and dry the vegetables.
Peel and chop the onion and garlic.
Cut the tomatoes into 2
Remove the seeds from the pepper.
Using a food processor, cut all the vegetables into slices.
In a large skillet, heat the oil. Sauté the onion and garlic, add the vegetables and stir.
Sprinkle with herbs from Provence, salt and pepper. Cook for 20 minutes.
Serve hot.

Ingredients

  • 2 Eggplant
  • 2 Courgettes
  • 8 cherry tomatoes
  • 1 Yellow pepper
  • 2 garlic cloves
  • 1 large onion
  • 3 tablespoons olive oil
  • 1 pinch Herbs de Provence
  • Salt to taste
  • Pepper to taste