Preparation

Wash the aubergine and cut into batons, about 1cm x 5cm.

Wash the courgettes and cut into equally sized batons

Peel and finely dice the shallots and garlic.

Wash and thinly slice the celery.

Remove the beans from their pods.

Wash the asparagus, peel the lower third, cut off the woody ends and cut the spears into 5cm pieces.

Plunge the tomatoes into boiling water, then into ice cold water. Peel off the skin, remove the seeds and dice the flesh.

Blanch the beans and asparagus in boiling salted water for 8 minutes, then drain, rinse in cold water and drain again.

Heat a little oil in the pan and fry the aubergines for 8 minutes, turning occasionally, until browned. Drain on kitchen paper.

Repeat with the courgettes, frying for just 4 minutes.

Heat the remaining oil in a large pan, stir-fry the shallots, garlic and celery. Stir in the tomatoes, beans and asparagus and stir-fry for 2-3 minutes. Add the courgettes and aubergines.

Add the herbs and lemon juice and season with salt and pepper

Add the parsley and taste the vegetables for seasoning. Serve with sea salt, olive oil and focaccia.