2 red peppers
2 green peppers
1 onion
2 courgettes
1 chili pepper
4 tomatoes
1 tablespoon tomato purée
750 ml vegetable stock
herbs of the Provence
olive oil

Wash the vegetables, cut them in cubes and stew all in oil. Add the broth and let it simmer for 10 minutes. Season it with the tomato puree, salt, pepper, and the herbs.