Ingredients

• 2 medium eggplants, cut into cubes
• 3 medium zucchini, cut into rounds
• 2 red bell peppers, cut into strips
• 1 yellow bell pepper, cut into strips
• 6 ripe tomatoes, peeled and crushed
• 1 g large onion, thinly sliced
• 4 g cloves of garlic, minced
• 6 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 1 bouquet garni(thyme, bay leaf, basil)
• 10 fresh basil leaves
• 1 tsp sugar
• 1 Salt and black pepper

Instructions

1. 1

   Cut the eggplants into cubes, salt generously, and let them drain for 20 minutes in a colander. Rinse and pat dry.

2. 2

   (traditional method): In a large pan, sauté each vegetable separately in 1 tbsp olive oil until tender. Start with the eggplants (10 min), then the zucchini (8 min), then the bell peppers (10 min). Set aside each vegetable.

3. 3

   In a large Dutch oven or pot, sweat the onion in the remaining olive oil for 5 minutes. Add the garlic and cook for 1 minute.

4. 4

   Stir in the crushed tomatoes, tomato paste, sugar, and bouquet garni. Season. Let simmer for 10 minutes.

5. 5

   Add all the reserved vegetables. Mix gently. Partially cover and let simmer for 20-25 minutes over low heat.

6. 6

   Remove the bouquet garni. Taste and adjust seasoning. Add the chopped fresh basil just before serving.

7. 7

   Serve hot, warm, or cold. Perfectly accompanies lamb, chicken, grilled fish, or simply with basmati rice and fresh bread.