Preparation time: 20 min
Cooking time: 1 h
- 6 medium tomatoes
- 6 medium zucchinis
- 5 cups eggplant
- 1 red bell pepper
- 1 green bell pepper
- 2 large onions
- 5 garlic cloves
- 4 tbsp olive oil
Preheat the oven to 320°F (160°C).
Wash the vegetables. Peel the onions and remove seeds and ribs from bell peppers.
Finely slice the onions.
Dice all vegetables except garlic cloves.
Heat the CRISTEL® sauté pan to 2/3 of the maximum power of your source of heat and add olive oil after 1 min.
Add onions and brown for 2 min, then add the remaining vegetables.
Add the garlic cloves and season.
Cover the sauté pan and bake in the oven for 1 hour, removing the handles.
Use the handles to remove the sauté pan from the oven and serve directly from the pan.