INGREDIENTS
2 eggplants
2 zucchinis
2 plum tomatoes
2 carrots
2 cloves of garlic
2 large onions
1 red bell pepper
1 green bell pepper
250 ml tomato sauce
250 g grated cheese (optional)
Salt, pepper
Olive oil
STEP BY STEP
Choose vegetables with a similar diameter if possible.
Slice the eggplants, tomatoes, carrots, and zucchinis, then place them in a pan with salt, pepper, and generous olive oil. Cook for 40 minutes.
Chop the garlic and onions, then sauté them with olive oil. Add the tomato sauce and let it reduce for 25 minutes.
Add the sauce to the vegetable pan. If desired, sprinkle grated cheese on top.