How to make
Cut the eggplant into cubes and place it in a bowl of salted water to release its bitterness.
Cut the zucchini into cubes and along with the sliced and drained eggplant arrange them in a large baking pan onto baking paper.
Sprinkle them with salt, drizzle them with olive oil and place them in the oven to roast.
Cut the onions and garlic into slices and stew them in a pan with a little fat.
Add the sliced peppers to them and a little later pour the blended tomatoes and the halved cherry tomatoes.
Season this vegetable dish with a little salt and sugar and add the roasted zucchini and eggplant.
Leave the dish on the stove a little longer, so that the sauce can thicken.
Just before removing it from the heat, add the olives, basil, vinegar and black pepper.
The Sicilian Summer Dish with Lots of Vegetables is ready.
Enjoy your meal!
