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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a little oil in a large, heavy based pan. Add the onions and fry for 5 minutes. Now add the peppers and fry for 2 more minutes. | 2. Remove from the pan. | 3. Add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes. | 4. Remove from pan. | 5. Add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down. | 6. Return all the vegetables to the pan and simmer on low for about 15 minutes. | 7. Stir regularly and season with salt and pepper. | 8. The vegetables should be very soft but at the same time still have some of their texture. | 9. Season with more salt and pepper to taste. | 10. Serve immidiately or allow to cool down and serve it cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	28	ounces	stewed	182.5707	40.4831	9.5254	1.5876
onion	2		sliced	128.0	29.888	3.52	0.32
red pepper	2		cut	2.5	0.5506	0.1169	0.0275
yellow pepper	1		cut	-	-	-	-
aubergine	1		cut	-	-	-	-
zucchini	2		cut	6.72	0.9952	0.8672	0.128
garlic clove	4		crushed	-	-	-	-
bay leaf	2			-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
salt				-	-	-	-
black pepper			ground	-	-	-	-
sugar	1/2	tablespoon		27.531	6.8862	0.0	0.0
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.