Olive Oil Mixed Vegetables (Ala Sebze)

Ingredients

• •2 medium onions
• •350 g eggplant
• •1/2 kg zucchini
• •1/2 kg tomato
• •1 green banana pepper
• •1 red pepper
• •4 tbsp olive oil (60 ml)
• •2 cloves crushed garlic
• •3 tbsp fresh chopped basil
• •2 tbsp fresh or dried thyme
• •2 tbsp parsley
• •2 tbsp fresh mint
• •2 tbsp tomato purée
• •2 spring onions

Preparation

1. 1

   Cut the onions into half-rings. Quarter the eggplants, then cut into large cubes, rest in salted water and wash. Slice the zucchini in a processor. Peel the tomatoes and cut into large cubes. Cut the banana peppers into long strips. Heat the olive oil in a pot and sauté the spring onion and garlic about 5 minutes. The onions should soften but not darken. Add all the other ingredients to the sautéed onions and sauté 2-3 minutes. Cover and cook over medium heat 30-40 minutes. Serve hot or cold.