- 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).
1/ Wash the vegetables. Peel the onions and remove seeds and ribs from bell peppers.
2/ Finely slice the onions.
3/ Dice all vegetables except garlic cloves.
4/ Heat the CRISTEL® sauté pan to 2/3 of the maximum power of your source of heat and add olive oil after 1 min.
5/ Add onions and brown for 2 min, then add the remaining vegetables.
6/ Add the garlic cloves and season.
7/ Cover the sauté pan and bake in the oven for 1 hour, removing the handles.
8/ Use the handles to remove the sauté pan from the oven and serve directly from the pan.