Very nice served hot but can also be served cold as an appetizer on toasted bread with sardines in oil.
Ingredients :
400 g zucchini
400 g eggplant
500 g fresh tomatoes
1 of each color pepper (red, yellow, green)
1 onion
2 sprigs of thyme
2 bay leaves
2 tablespoons olive oil
Salt and pepper
Preparation :
Quarter the peeled tomatoes, cube the eggplant, and cut the zucchini in half rounds. Cut the peppers into cubes and finely chop the onion.
Heat 2 tablespoons of olive oil in the FONTIGNAC stock pot and stir in the onions and peppers. Once they are tender, add the tomatoes, peeled garlic, thyme and bay leaves.
Add salt, pepper and simmer gently for 45 minutes with the lid on.
As this mixture cooks, prepare the eggplant and zucchini. Cook them separately in a FONTIGNAC stock pan in olive oil for 15 minutes.
Check if the vegetables are ready - they should be tender. Add them to the tomato mixture and cook for 10 mins more at low heat.