Preparation

Chop the onions into cubes. Cut into thin strips, peppers, seedless tomatoes, then zucchini and eggplants, then cut everything into very small cubes.

Bring a skillet to the fire, sauté the onion and peppers in olive oil. Add the zucchini, the eggplant, the tomato and the spices, (bouquet garni and the finely chopped garlic).

Cook covered for 20 minutes. At the end of cooking remove the bouquet garni and add the chopped basil.
Serve hot or cold.

Ingredients

  • 2 large onions
  • 3 units of red, yellow and green peppers.
  • 400 g of eggplant
  • 400g of zucchini
  • 6 ripe tomatoes
  • 1 bouquet garni (parsley, bay leaf and rosemary)
  • 5 cloves of garlic
  • basil to taste
  • olive oil to taste
  • salt to taste
  • Pepper to taste