Lively Spianarelle

Preparation:

Preparation: Cut the aubergine, courgettes and tomatoes into cubes. Fry the aubergines and courgettes in extra virgin olive oil, then add the tomatoes. When almost cooked, flavor the sauce with a generous sprinkling of the mix of juniper berries, thyme and marjoram. Season with salt and pepper and season the flatbread previously cooked in plenty of salted water with this sauce.