6 tablespoons of olive oil
5 chopped onions
1 bouquet garni
3 red bell peppers, cut into squares
2 eggplants, cut into cubes
3 Italian zucchinis, cut into cubes
6 medium tomatoes, cut into half-moons
Salt to taste
1 lemon
To sprinkle
1/4 cup of fresh parsley, chopped
Bouquet garni
10 sprigs of fresh thyme
8 grams of black pepper
1/2 teaspoon of rosemary
1/2 teaspoon of sugar
1 fine linen cloth tied with a piece of string
6 tablespoons of olive oil
5 chopped onions
1 bouquet garni
3 red bell peppers, cut into squares
2 eggplants, cut into cubes
3 Italian zucchinis, cut into cubes
6 medium tomatoes, cut into half-moons
Salt to taste
1 lemon
To sprinkle
1/4 cup of fresh parsley, chopped
Bouquet garni
10 sprigs of fresh thyme
8 grams of black pepper
1/2 teaspoon of rosemary
1/2 teaspoon of sugar
1 fine linen cloth tied with a piece of string
1 Heat two tablespoons of olive oil in a skillet
Add the onion and bouquet garni
Cook until the onion is golden brown
Add the red bell pepper and cook until tender
Transfer to a bowl and reserve
2 In the same pan, heat more olive oil and sauté the eggplant
Transfer to another bowl and reserve
Do the same with the zucchini
3 Return the onion and red bell pepper mixture to the pan
Add the tomato and cook for 15 minutes
4 Add the cooked eggplant, zucchini, and remaining ingredients
Simmer for 10 minutes
Season with salt
Transfer to a bowl and refrigerate for 24 hours
5 Remove the bouquet garni and serve at room temperature or warm
Squeeze lemon juice over the top and sprinkle with parsley.
