- 8 tablespoons olive oil
- 2 large Eggplant (or 3 medium)
- 3 zucchini
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 green Bell pepper
- 1 onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 1 large can tomatoes (drained and coarsely chopped)
- 1 teaspoon herbes de Provence
- freshly ground peppers
- Basil (chiffonade)
Rinse the vegetables.
Trim the eggplant and coarsely chop. Trim the zucchini and slice. Trim the peppers, remove the seeds and pith and cut into large cubes.
Heat the olive oil in a large pan, add the eggplant, season with salt and sauté until golden brown. Remove from the pan.
Add the peppers, season with salt and sauté until golden brown. Add the zucchini, season with salt and sauté until golden brown. Remove from the pan. Add the onion, garlic and tomatoes, bring to the boil and season with salt. Add the herbs de Provence.
Add the eggplant and peppers to the sauce and gently simmer for 10 minutes. Add the zucchini and simmer for another 10 minutes.
Season with salt and pepper and serve garnished with the basil.