Ingredients
4 Tablespoons Olive Oil
2 whole Onions
6 cloves Garlic
1 whole Red Pepper
1 whole Green Pepper
1 whole Eggplant
2 whole Zucchini
3 whole Tomatoes, Peeled
1 teaspoon Salt
3 Tablespoons Herbes De Provence, Fresh Or Dry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Wash all the vegetables and cut each one into cubes. The tomatoes should be peeled, which can be easily done by first emerging them in boiling water for 30 seconds. Then chop them as well. Saute the onions and garlic in olive oil until the onion gets transparent and crispy. Add the peppers and let cook on low heat for 5 minutes. Add the eggplant and allow to cook for 5 more minutes stirring frequently. Now throw in the zucchini, stir and cook for 30 minutes on low heat not covering the pan. After that time, add the tomatoes, salt and herbes and allow more 15-20 minutes and its done. There are a few variations where you can add black olives or capers to it. Its good warm or cold eaten with bread as hors-doeuvres. Served warm it can be a perfect side dish for meat, fish or alone as a vegetarian main course.