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Cut the peppers into strips the skin. Sliced ​​eggplant and tomatoes in large thick slices of 3 cm. Cut the onions into quarters

Heat the olive oil in a cast iron pot. Sauté onions and 5 minutes. Add peppers and sauté 5 minutes without browning. Finally, add the eggplant and tomatoes and let sweat again.

Add the coriander and garlic cloves. Salt and pepper.

Cook covered 20 minutes over very high heat and stir very gently to avoid damaging the pieces. Turn off the heat and leave the lid so that cooking ends and vegetables can confit and give her juices slowly for at least 1 hour.

Finish with Pilpil cook according to the directions on the package.

Warm the vegetables carefully and check seasoning before serving. Mix the vegetables and Pilpil dress the plates.

Ingredients:

• 320g Pilipil
• 1 aubergine
• 1 tomato beef heart
• 1 yellow tomato
• 1 green pepper
• 1 onion
• 1 clove of garlic
• Frozen 4 cup coriander
• 15 cl olive oil
• Salt and pepper

Total time: Preparation + cooking time: 45 min
Yield: 4 people