Preparation | Cooking | Start to finish |
---|---|---|
50 min. | 1 hour 50 min. | 2 hours 40 min. |
1 | Wash, peel and cut 2 egg-plants or aubergine into small pieces . Set aside. | |
2 | Prepare 3 courgettes, cut into small pieces. Set aside. | |
3 | Wash, peel and cut 2 greens pepper into small pieces . Set aside. | |
4 | Wash 4 tomatoes, remove and discard the hard green stalk end, then cut in 2. Prepare 1 onion. Set aside. | |
5 | Put 4 tablespoons olive oil in a large pan on medium heat. | |
6 | When oil is hot, add aubergine, salt, pepper and cook 4-5 minutes. You will see that it really soaks up the olive oil like a sponge, but don't add any more. | |
7 | Then put aubergine in a strainer and leave to drain. | |
8 | 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. Drain these in a strainer too. | |
9 | Do the same thing with peppers. | |
10 | 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. | |
11 | Put tomato halves in the pan cut side down, cover and cook for 2 minutes. | |
12 | Turn tomatoes over, and cook covered for 2 more minutes. | |
13 | Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs. | |
14 | Put in all the vegetables except tomatoes, turn heat down to lowest, cover and leave to cook for at least one hour. | |
15 | After this time, add tomatoes without skins, cover and leave to cook 30 minutes longer. Then remove and discard herbs, and mix well. | |
16 | Check seasoning, put the pan in the centre of the table, and serve your guests directly onto their plates. you can also serve pilaf rice with it. |