Preparation time: 35 min
Cooking time: 50 min
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 1 green bell pepper
- 3 tomatoes
- 1 chopped garlic clove
- 1 onion, thinly sliced
- 1 tsp. Herbes de Provence
- 2 tbsp. olive oil
- Salt & pepper
Separately dice the vegetables into small cubes
Heat the pan on medium heat with a tablespoon of oil and add the onion.
Brown for 2 minutes, then add the eggplant and peppers.
Cook for 2 to 3 minutes then add the zucchini and continue cooking for 2 minutes, stirring regularly.
Add the tomatoes and the Herbes de Provence. Cover with the lid and cook for 40 minutes on low heat.
5 minutes before the dish has finished cooking, add the garlic and season to taste.
Tip: Once the dish is cooked, add some grated Parmesan.