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A Provencal stew of eggplant, zucchini, peppers and tomato simmered with garlic and herbs. Rich, glossy and even better the next day.
Fry the diced eggplant in olive oil until golden and soft, then set aside.
In the same pan soften the onion, garlic and peppers until they begin to colour.
Stir in the tomato paste, then add the chopped tomatoes and a splash of water.
Return the eggplant with the zucchini and simmer gently until all the vegetables are tender and the sauce has thickened.
Stir through the thyme and basil, adjust the salt and rest before serving warm or at room temperature.