Provencal Vegetable Stew

Rinse and trim eggplant and zucchini and cut into cubes. Rinse bell peppers, cut in half, remove seeds and ribs and cut into cubes or pieces. Peel onion and cut into wedges. Peel garlic and press. Rinse tomatoes, remove stalks and also cut into pieces. Blanch tomatoes in a pot of boiling water, rinse with cold water, drain, core and dice.

Heat oil in a saucepan and fry onions and garlic for 1-2 minutes. Add eggplant and bell peppers and sauté for 4-5 minutes. Add zucchini and tomato, mix and season with salt and pepper. Add herbs and allow to rest for 6-8 minutes. If necessary, add a little water to reach desired consistency.