4 Large tomatoes
2 medium eggplants
1 Large green pepper
2 med onions
2 zucchini
2-3 tablespoons / 30ml olive oil
2 tablespoons / 1oz / 25g butter
1 garlic clove
Chopped parsley
Dip tomatoes in hot water to loosen skins and peel them. Cut flesh into slices.
Wipe the eggplants and slice without peeling.
Remove seeds from green pepper and cut into slices.
Peel and slice the onion.
Wipe zucchini and peel.
Put oil and butter into a heavy pan and heat. Add vegetables, salt, pepper and crushed garlic clove. Stir well, cover tightly and simmer for 1 hour until the vegetables are tender and the oil has been absorbed.
Sprinkle with chopped parsley.
Serve hot or cold
