Ingredients

(for large size “Fukkura-san”) 

1 tablespoon  olive oil

1  medium onion, minced

2 cloves  garlic, minced

1  bell pepper (red or yellow is preferred), cut into small bite size

2  Japanese eggplants, cut into small bite size

2  Zucchini, cut into small cubes

3  large ripe tomatoes, skin peeled (after blanching in the boiling water), and cut into wedges

1/2 tablespoon  herb d’Provence (optional)

a pinch of dry chili flakes

salt and pepper to taste

4-5 leaves  basil leaves, chopped

lemon wedges

 Procedure

1. 1.Soak the lid of Fukkura-san with water for about 5 minutes.  Drain.
   

2. 2.In the skillet of Fukkura-san, heat the olive oil over medium-high heat and sauté the  onion and garlic, for a couple of minutes.  (Picture A.)
   

3. 3.Add the bell pepper and sauté for a couple of minutes.
   

4. 4.Add the eggplants, and sauté for a couple of minutes.
   

5. 5.Add the zucchini, and sauté for a couple of minutes.  (Picture B.)
   

6. 6.Add the tomatoes, herb d’Provence, dry chili flakes, and season with salt and pepper.  Stir.
   

7. 7.Close with the lid and cook over medium-heat for 15-20 minutes.  Check and stir sometimes.  Add the chopped basil leaves and stir.
   

8. 8.Turn off the heat and let it rest (with the lid on) for 5- 10 minutes.
   

9. 9.Serve with the lemon wedges.