FRIJE

Instructions

• 1.   Blanch the tomatoes, peel them, and cut them into cubes. Dice the zucchini and eggplant, and cut the bell pepper into strips. Peel and crush the garlic cloves. Peel and finely chop the onion.
• 2.   Heat 1 teaspoon of olive oil in a non-stick skillet, sauté the garlic and onion without letting them brown, add the vegetables and cook for 10 minutes while stirring. Season with salt and pepper, add the bouquet garni, cover, and let simmer for 20 minutes over low heat, stirring occasionally.
• 3.   Let it cool. Remove the bouquet garni and drain. Blend. Add the remaining 3 teaspoons of olive oil, balsamic vinegar, and previously chopped basil. Place in an airtight container in the refrigerator for at least 4 hours.

Nutritional information *