1 small onion, diced
1 bell pepper, diced
2 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons tomato paste
1 pinch Herbes de Provence
2 bay leaves
1 cup dry white wine
1 eggplant, diced
2 zucchini, diced
1 large tomato, diced
Salt, pepper and cayenne pepper


Sauté onions and bell pepper in two tablespoons olive oil until slightly softened over medium high heat. Add garlic, tomato paste, herbs and bay leaves.

Add wine, eggplant, zucchini and tomato with a little water, if needed, and salt, pepper and a pinch of cayenne.

Cook for 30 minutes. Taste for seasoning and adjust.

SOURCE: Recipe courtesy of Executive Chef Lionel Le Morvan of Ma Maison

Print Friendly, PDF & Email