Provencal vegetable ragot
Heat a large frying pan, add 3 tablespoons of olive oil and fry the onions over moderate heat until they are golden. Remove from heat, drain in a colander and set aside.
Add the peeled and chopped red peppers to the remaining olive oil in the frying pan, and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.
Meanwhile, add the grated tomatoes to a heavy based pan. Drizzle in 3 tablespoons of olive oil, add the garlic and torn basil leaves, season to taste and simmer for over moderate heat for 20 minutes.
Add the cubed zucchini pieces to the olive oil the peppers and onions have been fried in and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.
Finally, add the cubed eggplant pieces s to the remaining olive oil in the frying pan, and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.
Add all of the well drained vegetables to the tomato sauce, add a little water, check seasoning and stir well. Cover and cook over a low heat for 20 minutes. Stir from time to time. When ready, check the seasoning and add some more torn basil leaves. Best served at room temperature.