- 2 pounds [1 kg] small eggplants
- 4 pounds [1.8 kg] tomatoes
- 2 pounds [1 kg] zucchinis
- 1 pound [454 g] green peppers
- 1 or 2 cloves garlic
- Generous 1 cup [250 ml] olive oil
- Salt and pepper
|
- Wash all the vegetables but do not peel them.
- Slice them all quite finely.
- Peel the garlic and crush slightly.
- Heat the oil in a deep heavy pan.
- Add all the vegetables and cook over high heat for about 20 minutes.
- Reduce the heat and continue cooking until it all looks like a thick brown marmalade.
- Season halfway through the cooking.
|
