- eggplant - 2 pieces
- zucchini - 3 pieces
- peppers - 2 pieces
- bulb - 1 piece
- tomatoes - 4 pieces
- olive oil - 10 items. spoons
- sprigs of parsley - 3 pieces
- sprigs of thyme - 3 pieces
- sage leaves - 3 pieces
- salt, pepper - - To taste
Cut into small pieces of eggplant, zucchini, peppers, onion. Tomatoes cut in half, remove the hard core from above. Heat 4 tablespoons of olive oil in a large saucepan. Add the eggplant, salt, pepper and fry for 4-5 minutes. Then put eggplants in a strainer and leave to dry. In the same saucepan, without cleaning, pour in 2 tablespoons of olive oil and fry zucchini for 3-4 minutes. Then put in a sieve. Do the same with pepper. Pour 3 tablespoons of olive oil into the same pan. When the oil is warm, add onions, 3 sprigs of parsley, 3 sprigs of thyme, 3 leaves of sage, salt, pepper and fry for 1-2 minutes. Put half of the tomato in a pan with the cut side down, cover and fry for 2 minutes. Turn the tomatoes over and fry for 2 more minutes. Remove the tomatoes from the plate. Put all vegetables, except tomatoes, make a small fire, cover and leave to stew for at least one hour. After this time, add the tomatoes without the skin, cover and leave to stew for 30 minutes. Then remove, remove the herbs, and mix well. You can serve with rice.
Servings: 4