Pan-Fried Vegetables

Ingredients

To prepare the pan-fried vegetables, start by cleaning the spring onion: trim off the ends, peel away the outer skin, and chop it finely.
Move on to the vegetables, keeping them cut to roughly the same size and kept separate. Start with the eggplants: trim the ends, slice them, score and remove some of the central pulp, cut into strips, and finally chop into cubes no larger than 2 cm (about ¾ inch).
Do the same with the yellow bell peppers, removing the stem and seeds and cutting them into bite-sized pieces. Repeat the process for the red bell peppers and the zucchini. Lastly, cut the cherry tomatoes into quarters.
Move to the stove. Heat some olive oil in a wide skillet or pan, add the chopped spring onion, and let it gently sweat.
Add the eggplants and bell peppers to the pan and cook for about 5 minutes.
Stir in the zucchini, and after another 5 minutes, add the cherry tomatoes. Season with salt, black pepper, and another drizzle of olive oil.
Cook everything over medium heat for about 15 minutes, stirring occasionally. Once cooked, turn off the heat and perfume with hand-torn fresh basil. Your pan-fried vegetables are ready to be enjoyed hot, warm, or cold.