5 Tomatoes (Pizzuttello variety) or 3 Roma tomatoes
2 Celery stalks
1 medium size spring onion (or 2/3 smaller ones)
10 fresh basil leaves
10 fresh mint leaves
3 tablespoons extra virgin olive oil
1 - Prepare all vegetables. Trim off the stem and the roots of the spring onion
2 - and cut it into thin slices.
3 - Cut the eggplant into cubes.
4 - Peel and slice the zucchini.
5 - Scrape the carrots and cut them into thin slices.
6 - Cut the celery into chunks.
7 - Cut the tomatoes into dices.
8 - Combine all vegetables in a large skillet with the extra virgin olive oil and sauté them for 20 minutes over medium heat, stirring them occasionally.
9 - Add salt, fresh basil and mint leaves and finish cooking for about 5 minutes. Serve hot or lukewarm.