When oil is hot, add aubergine, salt, pepper and cook 4-5 minutes.2 min.
Then put aubergine in a strainer and leave to drain.4 min.
In the same pan, without cleaning it, pour 2 more tablespoons olive oil and cook courgette pieces in the same way for 3-4 minutes.5 min.
Drain these in a strainer too.
Do the same thing with peppers.2 min.
Still using the same pan, pour in 3 tablespoons olive oil. When oil is hot, add onion, 3 sprigs parsley
, 3 sprigs thyme
, 3 leaves sage
, salt, pepper and cook for 1-2 minutes.
Put tomato halves in the pan cut side down, cover and cook for 2 minutes.2 min.
Turn tomatoes over, and cook covered for 2 more minutes.2 min.
Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.1 hour
Put in all the vegetables except tomatoes, turn heat down to lowest, cover and leave to cook for at least one hour.30 min.
After this time, add tomatoes without skins, cover and leave to cook 30 minutes longer.5 min.
Then remove and discard herbs, and mix well.
, put the pan in the centre of the table, and serve your guests directly onto their plates.
you can also serve pilaf rice
For herbs, use what you have to hand and that you like, it's a quite versatile recipe. Similarly, you can add 1 or 2 garlic cloves en chemise
And to drink?A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.
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This recipe use (among others)
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