Wash all the vegetables. Cut the courgettes, eggplant, and bell peppers into medium cubes. Cut the tomatoes into wedges. Slice the onion.
Step 2 – Sauté the vegetables
Heat a drizzle of olive oil in a large frying pan or skillet. Sauté the vegetables separately for about five minutes each until lightly browned. Start with the bell peppers, then the eggplant, and finally the zucchini. Set the vegetables aside as you go.
Step 3 – Prepare the base
In the same pan, add a little more oil if needed. Sauté the onion until translucent. Add the tomatoes, season lightly with salt, and simmer over low heat for ten minutes.
Step 4 – Simmering
Return all the vegetables to the pan with the tomato base. Add the bouquet garni, season with pepper, and mix gently. Cover and simmer over low heat for forty minutes, stirring occasionally.
Step 5 – Finishing
Ten minutes before the end of cooking, add the crushed garlic cloves. Taste and adjust the seasoning as needed. Remove the bouquet garni before serving.
