~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~


  • 800 gr tomatoes
  • 5 small carrots
  • 4 medium onion
  • 4 medium courgette
  • 2 aubergine
  • 2 garlic cloves
  • 4 tbsp avocado oil
  • 1 sprig of thyme
  • 1 bay leaf


  1. Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.

  2. Peel and chop the onion, peel and cut the carrots in thin sticks.

  3. Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.

  4. Heat oil in a pan fry the onion and carrots stir well.

  5. Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.

  6. Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well

  7. Add the tomatoes mix well simmer for 30 min minimum.

Nutritional data