Ingredients for 8 people

• 500 g aubergines
• 500 g courgettes
• 500 g peppers
• 500 g onions
• 1 kg fresh tomatoes, peeled and deseeded
• 2 cloves of garlic
• 1/2 bunch of flat-leaf parsley
• Fresh basil
• 2 pinches of thyme
• Salt
• Olive oil

Cut the aubergines into slices, then cut each slice in half. Slice the courgettes into rounds. Cut the peppers into strips and thinly slice the onions. Sauté each vegetable separately in olive oil. Drain, pat each vegetable dry with absorbent paper and set aside.

In a non-stick frying pan, place the diced tomatoes, the garlic, the chopped parsley and basil, the thyme, the salt, a drizzle of olive oil and allow to cook down into a compote.

Mix all the vegetables together. Do not cook again. Reheat in the oven before serving. Serve as a side dish with roasted meat — lamb, veal, chicken...