
A classic Provençal vegetable stew with eggplant, zucchini, peppers, tomatoes, garlic, and herbs.
220 gEggplant
180 gZucchini
150 gBell Pepper
250 gTomatoes
100 gOnion
Cook onion and garlic in cooking oil until soft.
Add eggplant, zucchini, and bell pepper; cook until the vegetables begin to soften.
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8 gGarlic
2 gThyme
20 gTomato Paste
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Stir in tomatoes, tomato paste, thyme, salt, and black pepper.
Simmer until the vegetables are tender and the sauce thickens.