Diced vegetables with pesto fragrance

On the bottom of a pie-dish, place some salt and add 3 spoonfuls of Carli Pure Olive Oil, and then 2 eggplants, 3 zucchinis and 3 bell peppers, all cut fairly finely.

Add a pinch of chili pepper powder and two glasses of water. Mix, and place the dish in the oven set to 180°C for about 45 minutes.

Cook for a further 15 minutes if the vegetables are still a bit “watery”; then turn the oven off and leave to settle for a few minutes.

Remove from the oven, and add 2 spoonfuls of Carli Garlic-free Pesto Sauce to the vegetables. Mix delicately and serve.