By Big Green Egg

A Provençal classic: Mediterranean vegetables cooked into a state of melting softness in a generous quantity of olive oil.

Slice the onion, aubergines, courgettes, tomatoes and peppers into a similar size, about 3mm thick.

Drizzle with olive oil put on the egg

Mix the garlic and basil into the passata and pour into a Enamelled Dutch Oven. Neatly layer up the vegetables on top of the passata and season well with salt and pepper.

Drizzle over the olive oil. Cook for 2.5 hours.