The basic one from marmiton and my favorite dish when it comes to veggies, but with Taiwanese ingredients which are slightly differents than western ones.
– 2 peppers
– 3 long eggplants
– 7 tomatoes (small ones, otherwise, 6 are enough)
– 2/3 chinese zucchini
– 1 onion
– 2 garlics
– salt & pepper
– olive oil
Peel your zucchini (you can’t eat the skin which is too hard, that’s one main difference with the western one) and cut it in small cubes. Cut your eggplants in slices.
Use one spoon of olive oil to cook your zucchini, wait 10 minutes and add your eggplants, and cook for 15mn and put aside once it’s ready.
In a pan, put 2 table spoons of olive oil and add your onion in slices and your pepper in thin slices. Wait until your onions change color, then add the tomatoes, thyme, salt, pepper, garlic. Cover it and let it stew for about 45minutes. Add then zucchini and eggplants, and wait again 10 minutes, and correct the taste if needed.
You can eat it hot, cold, with scrambled eggs and ham, rice or pasta.