Mixed Vegetable Peppers in Olive Oil

Ingredients

• •1 eggplant
• •3-4 zucchini
• •2 red peppers
• •1 yellow pepper
• •1 green bell pepper
• •2 onions
• •4 medium tomatoes
• •3 garlic cloves
• •1 small cup olive oil
• •Salt, black pepper
• •1 sugar cube
• •1/2 bunch chopped parsley
• •1/2 bunch basil

Preparation

1. 1

   Peel the eggplant in stripes and cut into 1-cm-thick rings.

2. 2

   Soak in salted water for 15 minutes. Cut the zucchini and peppers into rings.

3. 3

   Dice the onions into cubes. Peel the tomatoes and chop finely. Trim the garlic and cut small. In a pot, lightly heat the olive oil, then add the eggplant (squeezed dry and patted), zucchini, peppers, onions and garlic and sauté lightly.

4. 4

   Add the tomato, salt, black pepper and sugar, lower the heat slightly, and cook until the vegetables soften and only their oil remains. If no liquid is left, you can add 1/2 small cup of warm water. Just before taking off the heat, add the parsley and basil and cook 5 more minutes. Serve the mixed-vegetable peppers in olive oil warm or cold.