INGREDIENTS
2 eggplants
4 tomatoes
3 courgettes
2 yellow capsicum
1 red onion
3 cloves of garlic, crushed
1 tin of tomatoes
Handful of fresh basil
2 stalks of fresh thyme
28ml olive oil
METHOD
Chop all veggies to similar sized chunks and finely chop the basil stalks (set the leaves to the side).
Add half the oil to a pan on medium heat, add eggplant, courgettes, and capsicum, and allow to soften, around 5 minutes. Remove the veg from the pan and place in a separate bowl.
Add the remaining oil to the pan, add onion, garlic, basil stalks, and thyme, fry until softened, around 10 minutes.
Add the veggies back to the pan along with the tinned tomatoes, fresh tomatoes and seasoning. Mix well and simmer on low for 30 minutes until everything is soft.
Tear the fresh basil leaves over the top and serve.
Serves 4