1. 6 tomatoes
2. 300 g rye bread
3. 1 red onion
4. 1 clove of garlic
6. 8 table spoon of olive oil
7. 2 table spoon of red wine vinegar
8. 2 table spoon of cane sugar
9. Salt and Pepper
1.Halve and evenly slice the eggplants and zucchini.
2.Peel the sweet peppers and dice them coarsely.
3.Blanch, skin and quarter the tomatoes and remove the cores.
4.Cut the onions into strips and finely slice the garlic.
5.Quickly sear the zucchini and eggplants in olive oil, then add the onions and the garlic.
6.Next, add the sweet pepper and a pinch of sugar and briefly fry these, too.
7.Stir everything together with a little salt, pepper and the paprika powder and slake it with a white wine.
8.Add the tinned tomatoes and the cores of the fresh tomatoes and leave to cook with the herbs for about 20 min.
9.In the last 5 min. add the quartered tomatoes.
10. To serve, season to taste and sprinkle with parsley, bacon until crisp and serve with the salad.