Gurguglione
Summer vegetable stew of Spanish origin

Garden vegetable stew: peppers, courgettes, aubergines, tomatoes, onions, basil and extra virgin olive oil. Slow-cooked in a pan until the vegetables blend. Spanish origin (likely from the period of Iberian rule), served warm as a vegetarian main or as a side with fish. Typical of July–September, when all the vegetables are in season together.

Ingredients

• Green peppers 800 g
• Ripe tomatoes 600 g
• Large aubergines 3
• Courgettes 2
• Large onion 1
• Basil and parsley
• Extra virgin olive oil
• Salt

Method

1. Cut all the vegetables into large pieces: cut small, they fall apart.
2. In a cast iron pan soften the thinly sliced onion in the oil.
3. Add all the vegetables together, season with salt and cover.
4. Cook first over high heat, then moderate, letting the vegetables cook in their own liquid: no water is added.
5. Finish with basil and parsley. Serve hot or cold, with or without bread.