Ingredients

The following ingredients have 4 Servings
  • 2 cups zucchini
  • 2 cups Eggplant
  • 1 red Bell pepper
  • 1 yellow Bell pepper
  • 2.667 cups tomatoes
  • 1 Red onion
  • 4 cloves garlic cloves
  • 3 sprigs thyme (fresh)
  • 6 Tbsps olive oil
  • salt
  • freshly ground Black pepper
  • 2 Tbsps Basil (finely chopped)

Instruction

  • Wash and trim the zucchini and the eggplant. Wash, trim, halve and de-seed the bell peppers. Cut the prepared vegetables into small, bite-size cubes. Drop the tomatoes into boiling water for a few seconds, then immediately into cold water. Now skin the tomatoes, then quarter, de-seed and dice. Peel and finely chop the garlic and the onion. Wash the thyme, shake dry and chop.
  • Heat 4 tablespoons of oil in a saucepan and fry the diced eggplant over a medium heat for about 2 minutes, stirring continually. Add the zucchini, bell peppers, onion, garlic, thyme and the remaining oil and fry briefly.
  • Now add the tomatoes and season the vegetables to taste with salt and pepper. Cover and simmer over a low heat for about 15 minutes, stirring occasionally. Season with salt and pepper and mix in the basil.