1 medium onion, sliced
2 red bell peppers, sliced
1 orange bell pepper, sliced
5 small to medium sized zucchini, sliced
2 small eggplants, sliced
6 plum tomatoes, cored and quartered
5 cloves garlic, minced
2 Tbsp Herbes de Provence
Salt and pepper
Heat the olive oil in a large saute pan and add the onion. Cook for about 10 minutes, until golden brown. Transfer to a large bowl.
Add more oil to the pan and add the peppers. Cook until soft and slightly colored. Add a pinch of Herbes de Provence and some garlic and salt and pepper to taste. When cooked, transfer to the bowl.
Repeat with the zucchini.
Add more oil to the pan and add the eggplants. cook for a few minutes, adding more oil if necessary (eggplant do absorb a lot of oil). Add the plum tomatoes and cook until eggplants are tender, lightly brown and the tomatoes have cooked. The juices in the pan should not be watery, but a bit thick. Add the seasoning and then return the previously cooked vegetables to the pan. Toss all vegetables together and adjust seasoning if necessary. Enjoy!