by damien.joliot
Recipe for 6: 6 to 7 tablespoons olive oil, 1 to 2 green bell pepper, sliced, 2 garlic cloves, peeled and mashed, salt, freshly-ground black pepper, 3 tablespoons minced parsley, 250 g eggplant, 250 g zucchini, 250 g thinly-sliced yellow onions, 450 g firm ripe tomatoes
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