1 kg of eggplants
1 kg of zucchinis
wheat flour
1 kg of green bell peppers
1 kg of onions
1/2 kg of tomatoes
10 tablespoons of olive oil
10 small garlic cloves
20 basil leaves
1 handful of parsley
1/2 teaspoon of thyme
salt and black pepper to taste
1 kg of eggplants
1 kg of zucchinis
wheat flour
1 kg of green bell peppers
1 kg of onions
1/2 kg of tomatoes
10 tablespoons of olive oil
10 small garlic cloves
20 basil leaves
1 handful of parsley
1/2 teaspoon of thyme
salt and black pepper to taste
Cut the eggplants and zucchinis into 1 cm thick slices
Place them in separate bowls
Dust lightly with wheat flour
Remove the seeds and white part from the green bell peppers and cut them into thin strips
Set aside
Chop the onion and set it aside
Peel, chop, and remove the seeds from the tomatoes
Drain excess liquid
In one pan, heat 3 tablespoons of olive oil and sauté the eggplant until cooked through
In another pan, sauté the zucchini until cooked through, and in a third pan, cook the bell peppers until tender
Sauté the onion until caramelized
In a fourth pan, heat 1 tablespoon of olive oil and sauté the garlic, basil, parsley, thyme, and tomatoes until a thick sauce forms
Combine the cooked vegetables with the sauce
Season to taste
Serve warm or at room temperature
Serves 12.
