Recipe from Mathias Berenger.
Ingredients:
- 7-8 zucchini
- 2-3 aubergines
- 2 large white onions
- 2 green peppers
- 2 large cans of peeled (whole or diced) tomatoes
- olive oil
- salt and pepper, to taste
Preparation:
Chop all vegetables in small pieces.
In a large pot, brown the onions in olive oil. Take them out. Cook the green peppers next until they become soft and set them aside as well. Then cook the zucchini alone first for about 10-15 minutes at medium heat until until they start losing a lot of their water. Add the chopped eggplants and cover. Reduce the heat and let it cook for another hour or so while stirring regularly (don’t let it stick to the pot!) until they have reduced to about a third of their original size and start to fall apart at your spoon. Add the tomatoes (cut them up in pieces if they came whole) and the sauce from the cans. Rinse the can in water and use some of the water to top up the pot. Let it cook on low fire for at least a couple of hours. The longer, the better, provided you don’t forget to stir! Salt and pepper (a lot) to taste before serving.