Summer Vegetable Medley

3/4 cup olive oil
3 cloves garlic, finely chopped
2 large onions, finely chopped
3 red or green bell peppers (capsicums), chopped
2 eggplants (aubergines), peeled and chopped into small chunks
13 ounces zucchini (courgettes), peeled and chopped into small chunks
1 pound 4 ounces tomatoes, peeled and finely chopped

Heat the oil in a large skillet (frying pan) and fry the garlic and onion over low heat. When it starts to brown, add the bell peppers and eggplants and fry gently until the mixture begins to soften. Add the zucchini and tomatoes and cook until the liquid evaporates, stirring frequently. Add salt and a pinch of sugar at the end. Serve.

Serves 4-6



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