PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 2 small diced eggplants
  • 2 red peppers, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 3 zucchinis, diced
  • 1 sliced onion
  • 1 ½ cups of diced tomatoes
  • Basil
  • Stefano’s olive oil
  • Salt

PREPARATION:

  1. Heat oil in a Julienne 28cm sauté pan and cook onion.
  2. When the onion becomes transparent, add the eggplants and cook for 3 to 4 minutes.
  3. Add the zucchini and the peppers.
  4. Cook for an additional 5 to 7 minutes.
  5. Add tomatoes and simmer for another 5 to 7 minutes.
  6. Add salt and a few basil leaves
  7. Cover and let rest a few minutes before serving.