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Preparation : 35 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
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Serves 6 :
375 g de courgettes 
2 onions 
2 red peppers
Bay leaves, fresh thyme
salt, pepper
750 g of tomatoes
2 aubergines 
3 garlic cloves
olive oil
1Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic. Halve the garlic lengthways and remove the central shoot.
2Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted with the dicing kit or, failing that use the 4-mm slicing disc.
3Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the peppers. When cooked, lift the vegetables out with a slotted spoon and set aside.
4Fry the courgettes and aubergines. Lift out and set aside.
5Add the tomatoes to the pan and cook for 10 minutes. Return all the other vegetables to the pan.
6Season and add the herbs.
7Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently with a wooden spoon.


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