Vegetable stew with zucchini, eggplant, tomato and red onions

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Ingredients

• 2 eggplant;
• 3 vegetable marrow;
• 3 red or yellow peppers;
• 3 tablespoons of olive oil;
• 2 red onions;
• 4 cloves of garlic;
• ½ a bunch of basil;
• several branches of thyme;
• 6 tomatoes;
• 400 g of tomatoes in its own juice;
• 1 tablespoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• ½ lemon.
  
  

Preparation

Cut the eggplant, zucchini and peppers into large pieces. Heat 2 spoons of oil in a pan over medium heat. Fry the vegetables, stirring, for about 5 minutes, until they turn rosy and soft. Put the vegetables in a bowl.

Cut the onions into quarters, and the garlic to the plates. Pour the remaining oil into the frying pan and put onions, garlic, ground basil stems, and thyme leaves. Fry, stirring, 10-15 minutes.

Lay the eggplants, zucchini and peppers back into the pan. Add large chopped fresh tomatoes, canned tomatoes, salt and pepper. Stir well and cook under a lid on low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and, if necessary, salt. Stir and cook another minute.

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