Ingredients for 4 servings:
4 long aubergines
4 small zucchini
1 yellow pepper and 1 red pepper
4 ripe tomatoes, blanched and peeled
2 big onions, thinly sliced
5 cloves garlic
1,5 glass olive oil
100gr salted caper
Fresh basil
Salt and pepper

Preparation:
Wash aubergines and zucchini, don’t peel but dice them. Wash peppers and dice in big pieces, take away wish filaments and seeds.

Pour half of oil in a medium pan, combine with onions and let brown a bit.

In another medium pan lightly fry diced zucchini and aubergines using high heat.

Combine aubergines and zucchini in the onion pan, add peppers and sear all for 5 minutes, mix with a wooden spoon.

Then add diced tomatoes, mashed garlic, washed capers, minced basil leaves.

Add salt, ready grated pepper, lip up the pan and cook for 1 hour using very low heat. Mix from time to time and if necessary add a small deeper of hot water.

Take the lid off, let evaporate all water. Cianfotta must result rather dry when ready.