INGREDIENTS
- tomato medium size – 1 kg
- green sweet peppers – 3 PCs.
- zucchini – 2 PCs.
- eggplant – 2 PCs.
- onions – 2 PCs.
- garlic – 3 cloves
- Bay leaf – 1 PC.
- olive oil – 150 ml
- a pinch of sugar
- salt
STEP-BY-STEP RECIPE
Step 1
Tomatoes, peppers, zucchini and eggplant wash. Onions and garlic are clear. Peppers cut in half, remove the partitions and seeds. The flesh cut into half rings with a width of 1 cm Zucchini and eggplant cut into 4 lengthwise, then cut into sectors. The onion and crush the garlic.
Step 2
On the tomatoes make cross-cuts on top, let them drop to 1 min. in boiling water, then rinse with cold water and remove the skin. The flesh is very finely chopped.
Step 3
In a large saucepan heat the oil. Fry, stirring, eggplant, 5 min. with a slotted Spoon transfer to a bowl.
Step 4
In the same skillet sauté the zucchini, 4 min. to shift to the eggplant.
Step 5
In the same skillet sauté the peppers, onion and garlic 5 mins Add tomatoes, mix and cook on medium fire, stirring occasionally, 10 min.
Step 6
Return to the skillet the eggplant and zucchini. Season with sugar, salt and pepper. Put the Bay leaf and cook under cover on low heat for 1 hour Serve hot or cold.
