This dish is the taste of summer. Made in advance, it can provide the base for a very tasty lunch or an accompaniment to any supper dish. It keeps very well in the fridge for 4/5 days.
2 red onions, chopped into quarters
4 cloves of garlic, finely sliced
2 aubergines, chopped into 2.5cm chunks
3 courgettes, chopped into 2.5 cm chunks
3 red or yellow peppers, chopped into 2.5cm chunks
6 ripe tomatoes
1⁄2 bunch of fresh basil (leaves only)
a few sprigs of fresh thyme
400g tin of quality plum tomatoes
1 tbsp balsamic vinegar
1⁄2 lemon, zested
Prep your ingredients before you start.
Heat 2 tablespoons of oil in a very large saucepan over a medium heat, add the chopped aubergines, courgettes and peppers and fry for around 5 minutes.
Add the onion, garlic, basil leaves and thyme sprigs with another drizzle of oil (if needed), to the pan.
Fry for 10—15 minutes, or until softened and golden.
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
Mix well, breaking up the tomatoes with the back of a spoon.
Cover the pan and simmer over a low heat for 40 to 45 mins, or until reduced.
Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed before serving.
Serve with your chosen protein – eggs, halloumi, feta, tuna, sardines, cannellini beans, quinoa etc.