This is a wonderful summery recipe which can be eaten on its own or as a side dish. Brenda likes it both ways and frankly none of us should be surprised by that.
Ingredients Serves 4
1 400g can of lovely plum tomatoes
4 smallish courgettes (don’t get the ones that are halfway to being marrows!)
1 green pepper de-seeded and cut into chunks
1 yellow pepper de-seeded and cut into chunks
1 aubergine cut into chunks
4 large cloves of garlic minced
2 medium size onions
Handful of fresh basil leaves
A packet of fresh thyme to distribute through the mix
Salt and freshly ground pepper to taste
Right dearies don’t mess about; first of all you will need to cut up the aubergine and the courgettes and lay them in a colander, sprinkled with sea salt and then allowed to drain. Leave them for as long as they are exuding the water- about an hour should be good, and then dab them dry with a piece of kitchen towel.
Now preheat the oven to 200°
Now get your frying pan and add the onions and a dash of olive oil. Allow them to fry on a low heat for about ten minutes and then add the peppers, aubergine, courgettes, herbs and garlic and fry until the vegetables are softening. Make sure that everything is well coated, (though not swimming) with olive oil.
At this stage add the vegetables to a baking dish and pour over the tomatoes and mix them up.
Roast in the oven for about 40 minutes and the vegetables should be browned and drippingly unctuous.
At this point it is now ready to serve and if you have guests they will want seconds believe me.