cooking time45 min.
- Cut the onions into rings and the bell pepper into thin strips, dice the zucchini and eggplants. Core the fresh chili pepper as required and cut finely. Cut tomatoes into quarters. Crush the garlic. Simply add all the ingredients plus herbs to the Cocotte, cover and cook everything for 45 minutes on a low heat.
- Season with salt and pepper. Finish with with a dash of olive oil.