Preparation time : 10 minutes + 20 minutes cooking time
Ingredients for 4 servings
- eggplant 7 oz (200 g) about 1/3 medium
- zucchini 101/2 oz (300 g) about 11/2 medium
- tomatoes 7 oz (200 g) about 11/2 medium
- onions 61/3 oz (180 g) about 21/2 small
- red bell peppers 31/2 oz (100 g) about 21/2 small
- yellow bell peppers 31/2 oz (100 g) about 11/2 small
- garlic clove 1
- basil leaves, torn into pieces 4
- extra-virgin olive oil 1/3 cup + 2 tbsp (100 ml)
- salt and pepper to taste
- Wash the eggplant, zucchini, tomatoes and peppers and cut them into 3/4 inch (2 cm) cubes. Peel and slice the onions.
- Put a pan over medium heat and add the oil, whole garlic clove and onions. Let them soften, then add the peppers. After a few minutes add the eggplant, and finally add the zucchini. Let the vegetables cook for a few minutes, then add the tomatoes and season with salt and pepper. Let everything finish cooking on low heat, until the tomatoes have broken down and the flavors have melded together. Top with basil and serve.
Vegetables in Mediterranean culture
The ubiquity of vegetables is undoubtedly the element that most inspired Doctor Ancel Keys and his colleagues to outline the nutritional and dietary model known as the “Mediterranean diet.” The use of herbs and vegetables of every kind has always been a well-known trait of Italian cooking. One need only consider that Liber de coquina, which dates to the 13th or perhaps even the 12th century, begins with a series of recipes for vegetables. And after all, cabbage, spinach, fennel and herbs have always been featured players in Italian culinary history.