Summary

Ingredients

• 1 aubergine (s), sliced ( cm)
• 2 small zucchini, firm, diced, approx. 1 cm
• 2 bell peppers, red and yellow, peeled, pitted, diced ( cm)
• 3 tomato (s), peeled, pitted, finely chopped
• salt and pepper
• 2 clove (s) garlic, finely chopped
• 2 small spring onions, without greens, finely chopped
• 4 tablespoon olive oil
• 1 handful basil, small-leaved, Provencal, fresh

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Instructions

1. In this dish, there is a fine line between crunchy vegetable stew and squashed mush. Make sure you take the trouble to treat the various vegetables individually according to their cooking levels. I would never throw all sorts in one pan at the same time.
2. Salt the aubergine slices and place them on kitchen paper for 30 minutes, then dry them off and cut into cubes approx. 1 cm in length. Carefully fry in 2 - 3 tablespoons of olive oil on all sides until golden brown. It will take a while, so please be patient.
3. Fish out after about 10 minutes and degrease on kitchen paper. Now increase the temperature a little and with half a tablespoon of oil brown the zucchini on all sides, salt and fish out. However, this takes a lot less time, about 2 - 3 minutes, otherwise the zucchini will be soft.
4. Now add the remaining tablespoon of oil to the pan and sweat the peppers for 3 minutes, lower the temperature, mix in the onion and garlic, simmer for another 3 minutes, season with salt and then add the tomatoes, aubergines and zucchini that were previously salted, now pepper, mix and gently finish cooking until the required cooking point is reached.
5. I think the vegetables must still have bite. Finally, mix in the basil and serve the vegetables warm, lukewarm or cold, alone or as an accompaniment to meat or fish prepared in the south of France, lamb goes particularly well.