Serves 4 people:

2 Efko Fine Harvest garlic cloves 2 of each - red, green and yellow paprika peppers 2 courgettes 1 onion 1 can (850 ml) peeled tomatoes 2 aubergines 3 tbsp olive oil 1/8 l vegetable broth (instant) 2 tsp dried herbs from Provence salt, pepperMethod: Clean vegetables and cut into large pieces. Slice onion in four pieces. Chop the garlic, finely. Heat oil. Braise vegetables, onion and garlic lightly. Chop tomatoes in the can into pieces with a knife and add to vegetables. Then add broth and herbs, bring to a boil and cover, and leave for about 45 minutes under low heat. Season with salt and pepper Spice and finally garnish with basil leaves. Tastes good with focaccia bread.