A delicious summer recipe. We have reduced the large quantities somewhat. Let one large new yellow onion, a few large cloves of garlic color in olive oil for a long time on a low induction setting (3), then fry one medium-sized eggplant and two red pointed peppers in not too small pieces for five minutes (setting 5). Then add sliced zucchini, plus salt, some pepper, thyme and bay leaf. Then I put the lid on, turned the heat down again (3) and let it simmer for half an hour, stirring occasionally. Add the can of Italian cherry tomatoes and simmer for another 20 minutes. Scoop out vegetables so that the liquid remains and reduce slightly. Pour that thick sauce over the vegetables. Delicious with new waxy potatoes; You can confidently leave out the meat. Even with this amount we still had enough left over. Add a little water, puree, add a dash of good olive oil, do not heat but let it cool down a bit in the refrigerator and we have an excellent kind of gazpacho. It tasted velvety, sweet and light.
‘Velvet soft, sweet and light’ – NRC
