-1 bouquet garni
-5 cloves of garlic
Wash the vegetables.
On a kitchen board, cut the peppers into strips, then the zucchini, tomatoes and aubergines into pieces, without mixing them.
Peel and slice onions and garlic.
Season each vegetable in its container with salt, pepper and garlic.
In a skillet, over low heat, pour a drizzle of olive oil and fry the vegetables separately, one after the other.
In another pan, over low heat, pour a drizzle of olive oil, fry the onion for a few minutes and then add the tomatoes and the bouquet garni.
Cook for a few minutes.
In a Dutch oven, pour all the sauteed vegetables and add the tomato sauce.
Cook on low heat for 15 minutes.