- ½ cup olive oil
- 1 onion, chopped
- 2 large bright sweet peppers, cubed
- 2 medium brinjals, cubed
- 350 g baby marrows, thickly sliced
- 1 kg ripe red Roma tomatoes, peeled, seeded and chopped
- 1–2 sprigs rosemary
- 3–4 sprigs thyme
- sea salt and freshly ground black pepper, to taste
- 3 T Italian parsley, chopped
- 1 t dried oregano
- 2 cloves garlic, crushed
1. Heat the olive oil in a large skillet with a lid, then gently soften the onion in the oil. Add the peppers and brinjal and cook for 5 minutes. Stir in the baby marrows. Add the tomatoes, rosemary and thyme, and a little seasoning.
2. Cover tightly and simmer for 30 minutes, or until the vegetables are tender but in good shape. Discard the rosemary and thyme, then add the remaining herbs and garlic and cook uncovered for 5 minutes. Season to taste. Serve warm, at room temperature or cold. Drizzle with olive oil if you like.
Cook's note: One of my favourite French classics, this Provençale vegetable stew originates in Nice. This is good with a chunk of baguette. Or spooned over chickpea pasta and sprinkled with Parmesan.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude