Serves 4

1 large aubergine, roughly chopped
3 medium courgettes, roughly chopped
2 medium onions, diced
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 tin of tomatoes
2 garlic cloves, chopped
4 tablespoons of olive oil
4 leaves of fresh basil, chopped
Salt and fresh black pepper

Place the chopped aubergine and courgettes in a colander and sprinkle generously with salt. Put a plate on top (to press the vegetables) and place some weights or heavy object on top of the plate. Let the veg stand for an hour so that the salt can draw out excess moisture. Dry the aubergine and courgettes in kitchen paper and set aside.
Gently fry the onions and garlic until softened but not coloured. Add the aubergine and courgettes and cook for a couple of minutes. Add the peppers and stir before covering the saucepan and cooking very gently for thirty minutes. Add the tomatoes, season and cook for a further twenty minutes or until the vegetables are tender but not mushy. Finally, stir in the basil and serve.

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