Product Used

  • 1/2 lb zucchinis
  • 1 lb tomatoes
  • 2 onions
  • 1 eggplants
  • 1 peppers
  • 2 garlic cloves
  • to taste fresh bay leaves and thyme
  • to taste olive oil

Recipe Instructions

Wash the vegetables. Slice the onions, zucchinis, eggplants, tomatoes, and deseeded peppers separately, using the 4-mm slicing disc. Peel the garlic. Remove them, and fry the zucchinis and eggplants. Set aside. Add the tomatoes and cook for 10 minutes. Put all the other vegetables back in the pan. Season and add the herbs. Stir frequently with a wooden spoon. Simmer without a lid for 40 minutes. 

You can also put the vegetables through the 2-mm slicing disc, in which case you will end up with a sauce.

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