Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 large aubergines, cut into chunks
• 4 courgettes, thickly sliced
• 2 yellow peppers, deseeded and cut into chunks
• 4 large tomatoes, roughly chopped
• 5 tbsp olive oil, divided
• 1 bunch basil, leaves torn
• 1 medium onion, sliced
• 3 garlic cloves, finely chopped
• 1 tsp red wine vinegar
• 1 tsp sugar
• Salt and black pepper, to taste

Method

1. Heat the oven to 400°F. Toss the aubergine and courgette chunks with 3 tbsp of the olive oil and a good pinch of salt on two baking trays and roast for 25–30 minutes until soft and golden at the edges. (Alternatively, fry them in batches in a large pan until golden.)
2. Meanwhile, heat the remaining 2 tbsp oil in a large casserole over medium heat and cook the onion and peppers for 8–10 minutes until soft.
3. Add the garlic and cook for 1 minute, then add the chopped tomatoes, sugar, and vinegar. Simmer for 10–15 minutes until the tomatoes break down into a thick sauce. Season well.
4. Fold the roasted aubergine and courgette through the sauce and simmer gently for 5 minutes more so the flavours marry.
5. Stir in most of the basil, adjust the seasoning, and scatter the rest over the top.
6. Serve warm or at room temperature, as a main with crusty bread or alongside grilled meats and fish.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).