Follow these steps for perfect results
onions
cut up
eggplant
cubed
green pepper
cut up
celery
cut up
zucchini
cubed or sliced
tomato juice
oil
Cut up the onions, eggplant, green pepper, celery, and zucchini.
Heat a little oil in a large pot or Dutch oven.
Cook the onions lightly until softened.
Add the eggplant, green pepper, and celery to the pot.
Cook, stirring frequently to prevent sticking.
Add tomato or vegetable juice to the pot.
Simmer for about 20 to 30 minutes, or until the vegetables are tender.
Add the zucchini and cook for another 10 minutes, or until it is tender but still slightly firm.
Expert advice for the best results
Roast vegetables for a deeper, richer flavor.
Add fresh herbs like thyme or basil for added aroma.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh herbs.
Serve warm or at room temperature.
Serve with crusty bread or rice.
Light-bodied red wine
Discover the story behind this recipe
Traditional Provençal dish
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