Preparation
Step: 1/13

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

Step: 2/13

Wash the courgettes and cut into equally sized batons

Step: 3/13

Peel and finely dice the shallots and garlic.

Step: 4/13

Wash and thinly slice the celery.

Step: 5/13

Remove the beans from their pods.

Step: 6/13

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

Step: 7/13

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

Step: 8/13

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

Step: 9/13

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

Step: 10/13

Repeat with the courgettes, frying for just 4 minutes.

Step: 11/13

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.

Step: 12/13

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

Step: 13/13

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