INGREDIENTS
3 colored peppers, 3 medium carrots, 1 or 2 onions, 2 zucchini, 2 eggplants, 2 potatoes, salt, extra virgin olive oil.
PROCEDURE
Wash all the vegetables and dry them. Remove seeds and white filaments from the peppers. Peel the potatoes and onions. Brush the carrots. Cut everything into 'chunks' and place everything in a low and large pan -so that the vegetables, while cooking, do not make too much broth-. Add a glass of water, salt and cook over medium heat, without a lid. After about 15 minutes, add a little oil, cover the pan and finish cooking for another 10 minutes, checking that it does not dry out too much.