How to make
Peel the eggplant and cut it into slices. Sprinkle with salt and leave it release its bitter juice for about 20 minutes to half an hour.
During this time, the rest of the vegetables are prepared - the main protagonist zucchini is cleaned and without peeling, finely chopped.
Cut the rest of the vegetables into pieces of approximately the same size, along with the already prepared eggplants, which you have previously washed of the salt and separated bitter juice.
The vegetables are stewed together for 15 minutes in the fat with two pinches of salt on moderate heat.
They are stirred from time to time.
Add the thyme, black pepper and chopped parsley.
The olives are pitted and added to the dish and the cooking continues for another 20 minutes on low to moderate heat.
Keep an eye on the summer stew and stir it periodically and if it is too thick, add a little water.
The summer dish is served warm, garnished with olives.
Enjoy your meal!
