How to make
Blanch the zucchini, eggplant, carrots, apples and green tomatoes in salted water. Sauté the mushrooms in a little oil and white wine. Clean the red tomatoes of their seeds and grind them into paste.
Caramelize the onions in a deep bowl with a little oil, paprika, garlic, honey and white wine. Add all the vegetables to it. Pour hot water over the mushrooms and cover for about 15 minutes to stew, finally add the tomato paste and black pepper.
Simmer on low heat until it's left mostly in oil. Distribute into earthenware pots or casseroles and bake in a very hot oven.
Garnish with a toasted chili pepper and a lemon slice.
