A bean recipe for every taste:
Rinse the melanzane, cut into rough cubes and sprinkle with salt. Cut the zucchini into finger-thick slices. Peel the onions and cut them into thick slices. Blanch (scald) the tomatoes briefly, then cool, skin and quarter them. Drain the beans and shower over when cooled. Dry the eggplant cubes. Heat the oil in a pan and sauté the peeled, coarsely chopped garlic in it. Turn the onions to the other side, add the melanzane and the zucchini with the Provence herbs and steam everything together for 10 minutes. Add the drained beans and the tomato quarters. Extinguish with the clear soup and simmer everything together for five minutes on low heat. Season with salt and freshly ground pepper and sprinkle with finely chopped basil leaves.
Ps: You can, for example, also cook sliced garlic sausage.
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