Instructions

1. Cut the zucchini, bell peppers, onion and eggplant into 1.5cm squares.
2. Add the olive oil and finely chopped garlic to a pan over medium heat. When the garlic starts to brown, add the vegetables prepared in Step 1 and sauté until tender.
3. Add the canned tomatoes, consommé, and bay leaf to the items prepared in Step 2, simmer until the water evaporates and season with salt.
4. Cut the Camembert cheese into 8 equal pieces and place on the pan. Close with lid, turn off the heat, steam until tender with the residual heat and serve.