Pisto (Braised Vegetables)

This recipe is an absolute date-killer, because of the large amounts of garlic. But if you are not on the prowl, it is an absolutely delicious way of preparing your vegetables! Also, it can be eaten immediately after cooking, or alternatively let it cool down a bit, add some more olive oil and use it as a spread.

1 aubergine
1 zucchini
1 large onion
10 cloves of garlic (I mean it!)
1 red pepper
1 green pepper
3 tomatoes
olive oil, salt, pepper

Cut all the vegetables into small but chunky pieces. In a pan, heat some olive oil and add all the vegetables and the garlic (crushed). Fry on medium heat for about an hour, it should look somewhat very mushy. Season with salt and pepper and add a little extra virgin olive oil for extra taste. Enjoy :) !