Recipe inspired by the book “Le Petit Prince” by Antoine de Saint-Exupéry
“All men have stars, but they are not the same things for different people. For some, who are travelers, the stars are guides. For others they are no more than little lights in the sky. For others, who are scholars, they are problems… But all these stars are silent. You-You alone will have stars as no one else has them… In one of the stars I shall be living. In one of them I shall be laughing. And so it will be as if all the stars will be laughing when you look at the sky at night..You, only you, will have stars that can laugh! And when your sorrow is comforted (time soothes all sorrows) you will be content that you have known me… You will always be my friend. You will want to laugh with me. And you will sometimes open your window, so, for that pleasure… It will be as if, in place of the stars, I had given you a great number of little bells that knew how to laugh”
- ½ cup olive oil
- 4 garlic cloves peeled and minced
- 2 large shallots chopped coarsely
- 1 tbsp anchovy paste
- ½ tsp fresh thyme
- 1 tsp sea salt
- 2 medium zucchinis
- 1 medium eggplant
- 2 medium yellow peppers seeded
- 3 large tomatoes firm
Heat the oil in a large skillet on medium heat and add garlic, anchovy paste, thyme, and shallots, and sauté for 4-5 minutes.
Set to side.
Preheat oven to 325℉.
Slice the zucchini, eggplant, peppers, and tomatoes on a mandolin on the largest slice size.
Layer the zucchini, eggplant, peppers, and tomatoes into a medium oven safe dish standing up, then pour oil mixture over it.
Cover with foil and cook in the oven slowly about one hour.
Serve hot or room temperature.