4 large eggplants

3 zucchini

3 or 4 tomatoes (depending on size)

1 large onion

Herbes de Provence

Olive oil

Olives (optional)

Peel and wash all the vegetables.

Cut the eggplants into 1 to 1.5 cm cubes (about 1/2 in.), sauté them in a pan with a little olive oil over high heat, then reduce the heat and cook until the eggplants are very soft. If necessary, cook in batches.

Cut the zucchini into cubes as well and sauté them separately in a little oil.

Blanch the tomatoes, after making a cross-shaped incision in the top to make peeling easier. Remove the skins and cut the tomatoes into cubes.

Slice the onion thinly and sauté it in a little olive oil in a cast-iron pot, if possible. - When the onion is translucent, add all the precooked vegetables and the tomatoes.

Season with salt, pepper, and herbes de Provence.

Simmer over low heat for at least 1 hour, covered. The cooking time should be long and very low for a meltingly tender result.

During cooking, you can add olives, black and/or green, according to your taste.