Wash, clean and chop the peppers, zucchini, aubergine and tomatoes. Stew the broccoli in salted water for 5 minutes.

Put the oil in the pan, then pre-steam the peppers for three minutes. Add the zucchini, aubergine and tomatoes to the pan and cook for about 6 minutes. Then add the broccoli and pour on the vegetable stock.

Season with salt and pepper and season with parsley and basil again. Put the vegetables on the plates and serve with 2 slices of Parma ham - sprinkle everything with Parmesan.