This dish is delicious on its own or served with fish or chicken.

serves 4

4 courgettes

2 egg plant

3 red capsicums

2 red onions

4 cloves garlic

small bunch thyme

Small bunch basil

10 ripe tomatoes

2 jars tomato sauce or 2 tins tomatoes

Precut the veg. Dice the egg plant, capsicums, courgette and red onion into 2 cm cubes. Rough chop the tomatoes. Crush the garlic. Remove the leaves of the thyme from the stalks.

Heat 2 tbsp oil in a large sauce pan, frying pan or wok. Cook the egg plant, courgette and capsicum until golden, you may need to do this in batches. Remove from pan and set aside.

Adding more oil if needed sauté the onion, garlic and thyme until the the onion has softened.

Add the vegetables you have set aside to the onions, add the tomatoes and jars of tomato sauce. Cover and simmer for 1hr 30mins. Season to taste. Tear the basil leaves and stir through just before serving.


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