Vegetable ratatouille

1. wash eggplants, cut into even pieces. Peel onions and garlic, wash zucchini and peppers.

2. We cut the onions into pieces, the zucchini into cubes and the peppers into strips. We cut garlic in half. We steam the tomatoes, peel the skin and cut them into thick cubes.

3.In a deep saucepan, heat the oil and glaze the onion on it.

4. add eggplants and peppers, stew for 5 minutes. Sprinkle with herbs (thyme, rosemary, or herbes de Provence).

5 We add tomatoes, zucchini and garlic to the saucepan. Simmer the whole thing over low heat covered for about 20 minutes, until the vegetables are soft.

6. dilute the concentrate with a little water and pour the sauce over the vegetables. Season to taste and sprinkle with parsley.