Zucchini, tomato, eggplant, eggplant, yellow and red sweet pepper, garlic,

Composition:

Olive oil, sea salt, black pepper, thyme, fragrant leaves, chopped Italian herbs, basil leaves or chopped basil.

Cooking method:

1. Prepare all the ingredients and wash the skins of fruits and vegetables.

2. Chop garlic, dice onions and cut all vegetables into hob blocks.

3. After a medium heat pan, add olive oil, minced garlic and onion, and stir fry over medium heat. Until the onion is ripe, soft and translucent.

4. Add the zucchini and stir-fry with low heat until the zucchini is soft.

5. Pour eggplant, sweet pepper and tomato into the pot, stir fry for 3-5 minutes, then add black pepper, thyme and fragrant leaves, stir fry evenly, cover the pot and stew (pay attention to stir fry in time to avoid sticking to the pot).

6. Stay for about 20 minutes, and cook until soft. At this time, the water should be collected almost. Add appropriate amount of salt, chopped Italian vanilla and fresh basil according to personal taste. Stir-fry evenly and take out the pan.