Bell peppers are in season in the summer months and are therefore more sustainable than out-of-season veg.
Ingredients for 4 portions
- Aubergines 200 g
- Courgettes 300 g
- Tomatoes 200 g
- Onion 180 g
- Red bell pepper 100 g
- Yellow bell pepper 100 g
- Clove of garlic 1
- Basil leaves 4
- Handful of desalted capers 1
- Extra virgin olive oil 4 tbsp (40 g)
- Salt to taste
- Pepper to taste
Clean, wash and dice the aubergines, courgettes, tomatoes and bell peppers into 2 centimetre cubes.
Peel the onions and slice.
Fry the whole garlic and the onions in a pan with oil.
Add the peppers and, after a few minutes, the aubergines and lastly, the courgettes. Fry for a few minutes, add the tomatoes and season.
Continue cooking on a low heat and add the basil leaves torn up by hand just before serving.
0.16kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.