Half kilogram of eggplant
Half kilogram of zucchini
Half kilogram of green bell pepper
Half kilogram of onion
Three-quarters liter of tomatoes
Four tablespoons of olive oil
Five cloves of garlic, finely minced
One tablespoon of fish or herb blend
Olive oil, salt, and black pepper to taste
Half kilogram of eggplant
Half kilogram of zucchini
Half kilogram of green bell pepper
Half kilogram of onion
Three-quarters liter of tomatoes
Four tablespoons of olive oil
Five cloves of garlic, finely minced
One tablespoon of fish or herb blend
Olive oil, salt, and black pepper to taste
Cut the eggplant and zucchini into 1-centimeter thick slices and cook them separately in pans with plenty of water until they're tender but still firm
Drain and reserve
Clean the bell pepper and cut it into thin strips. Reserve
Chop the onion and reserve
Seed and chop the tomatoes, then drain
Fry the bell pepper in 2 tablespoons of olive oil
In another pan, fry the onion in the remaining olive oil
Heat some olive oil in a pan and add the garlic, chopped tomatoes, and herbs
Cook until the sauce thickens slightly
Combine all the vegetables in a large pan
Add the tomato sauce and stir well
Cover the pan with a lid and tilt it to drain excess olive oil
Serve as an appetizer or side dish, hot or cold
Serves 4-5 people.
