Ingredients (for 4 people):
– 2 eggplants
– 2 zucchini
– 1 green bell pepper
– 1 red bell pepper
– 1 onion
– 2 tomatoes
– 2 cloves of garlic
– olive oil
– salt, pepper
– thyme
– laurel
– fine herbs
Recipe preparation:
Wash and dry the vegetables, cut them in half lengthwise. Cut off the ends of the eggplant and zucchini, remove the seeds from the peppers. Peel the onion but leave it whole.
Place the vegetables on the baking sheet, curved side up, brush with oil and salt. Leave under the grill until the skin blackens and blisters. Keep a close eye on them because the vegetables do not cook at the same speed. Put them in a deep container as you go along. Close it as tightly as possible. Leave in the pan for at least 1 hour, until the condensation has settled.
Peel the vegetables, cut them into strips or small cubes. Put them in a shallow dish, if possible made of earth. Add the coarsely chopped garlic, salt, pepper, thyme, bay leaves and herbs to taste. Sprinkle with oil and mix well.
Leave to marinate for at least half a day, stirring from time to time and adding more oil if necessary.
