Provençal Vegetable Stew

Ingredients

• 2 Zucchini
• 2 eggplant
• 6 tomatoes
• 2 Garlic cloves
• 4 yellow bell pepper halves
• 3 tbsp olive oil
• 1 tsp thyme
• 1 rosemary sprig
• Sea salt
• black pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Pinch and chop the rosemary leaves.

2. 2.

   Wash, peel, and dice the zucchini and eggplant.

3. 3.

   Heat water to blanch the tomatoes, then peel, quarter, seed, and dice them.

4. 4.

   Peel and finely mince the garlic cloves.

5. 5.

   Wash the bell pepper halves, halve them, remove seeds, and cut into strips.

6. 6.

   Sauté the garlic and eggplant in hot oil. Add the peppers and zucchini, sautéing together for about 3–4 minutes. Then add tomatoes, thyme, and rosemary; simmer together for about 4–5 minutes. Season the Provençal vegetable stew with sea salt and pepper. Serve garnished with basil.