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2 small diced eggplants
2 red peppers, diced
1 yellow pepper, diced
1 orange pepper, diced
3 zucchinis, diced
1 sliced onion
1 ½ cups of diced tomatoes
Heat oil in a large saucepan and cook onion.
When the onion becomes transparent, add the eggplants and cook for 3 to 4 minutes.
Add the zucchini and the peppers.
Cook an additional 5 to 7 minutes.
Add tomatoes and simmer for another 5 to 7 minutes.
Add salt and a few basil leaves
Cover and let rest a few minutes before serving.
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