Provençal pepper vegetables

Name: Provençal pepper vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium-sized aubergine; 1 medium zucchini; 6 Peppers (red, yellow); 250 g Tomatoes; 1 baby onion; 7-10 Tbsp Salt; 5 TABLESPOONS Olive oil; 2 stem(s) fresh sage, rosemary and thyme or 1 teaspoon herbs from Provence; 1-2 Garlic cloves; 1/2-1 chili pepper; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 7-10 Tbsp white pepper; 1/8 l White wine or broth; 200 ml Tomato juice

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium-sized aubergine
1 medium zucchini
6 Peppers (red, yellow)
250 g Tomatoes
1 baby onion
7-10 Tbsp Salt
5 TABLESPOONS Olive oil
2 stem(s) fresh sage, rosemary and thyme or 1 teaspoon herbs from Provence
1-2 Garlic cloves
1/2-1 chili pepper
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
7-10 Tbsp white pepper
1/8 l White wine or broth
200 ml Tomato juice

Directions

1
Cleaning and washing vegetables. Peel onion. Cut aubergine into slices, salt. Chop the rest of the vegetables and onion
2
Dab aubergine. Heat the oil in a wide frying pan. Sauté the onion until transparent. Add paprika, aubergine and zucchini and fry everything for about 5 minutes, turning. Add the tomatoes
3
Wash herbs, chop. Peel and crush garlic. Wash, seed and chop the chilli. Add everything with lemon peel to the vegetables. Season with salt, pepper and lemon juice
4
Add wine and tomato juice, bring to the boil. Cover and stew for about 10 minutes. Served with: baguette
5
Drink: red country wine