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 500 g tomatoes into quarters. Crush the garlic. Simply add all the ingredients to the Cocotte, cover and cook everything for 45 minutes on a low heat.
- Season with salt and pepper and the bouquet garni. Season with a dash of olive oil.