Summary

Ingredients

• 2 eggplant (s)
• 2 zucchini
• 2 onions)
• 1 red pepper (s)
• 1 head garlic, red
• 1 chilli pepper (s), fresh
• 1 can (s) tomato (s), (pizza tomatoes)
• 1 tablespoon olive oil, Cretan
• 2 sprigs rosemary
• Oregano, a few leaves
• a few stalks parsley, for garnish
• salt and pepper

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Instructions

1. Wash the eggplants and cut into two centimeter cubes, season with salt and let stand for half an hour.
2. Then pat dry with a kitchen towel.
3. Also cut the zucchini into cubes.
4. Wash, core and cut the peppers into strips. Peel the onion and the garlic bulb over the slicer.
5. Heat the oil and sauté the onion until translucent, then add the pepper strips and garlic. Then add the eggplant and zucchini. Now add the oregano leaves and the sprig of rosemary to the vegetable mixture and let simmer for about 7 minutes.
6. Finally, add the tomatoes to the remaining vegetables, season with salt and pepper and simmer over a moderate heat until almost all of the liquid has evaporated.