Provençal-style Braised Vegetables

• 1 eggplant
• 1 zucchini
• 2 tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 onion
• 5 garlic cloves
• 1 tbsp olive oil
• Black pepper
• Sea salt

Steps

1. Make a cross on the top of the tomatoes, blanch in hot water to peel off the skin, and cut into small pieces.

2. Cut the bell peppers and onion into small pieces, slice the eggplant and zucchini, and halve the garlic cloves.

3. Heat olive oil in a pot, then sauté the garlic and onion until fragrant.

4. Add the remaining ingredients to the pot, season with sea salt and ground black pepper, and stir-fry briefly.

5. Cover the pot and simmer over medium heat for 15 minutes. Open the lid, stir, and cook for another 5 minutes until the liquid has reduced.

1. This recipe uses the natural juices of the ingredients, so no water is needed. Cover the pot and let the moisture cook the vegetables, causing them to shrink and release their juices.

2. For extra flavor, add some rosemary or other herbs after serving. If you want more heat, you can also sprinkle some Mexican chili powder.