Ingredients

• 2 aubergines, sliced
• 4 courgettes, sliced
• 2 red peppers, chopped or sliced
• 4 tomatoes, chopped
• 1 tin chopped tomatoes
• 5 tablespoons olive oil (and a little extra for drizzling)
• 1 medium onion peeled and chopped
• 3 garlic cloves, peeled and thinly sliced
• 1 tablespoon red wine vinegar
• 1 teaspoon caster sugar
• 8 basil leaves chopped
• 2 sprigs thyme
• Pinch of salt and pepper

Method

1. Slice off both the top and tail of the aubergines and courgettes and discard. Slice the aubergines into 0.5cm thick slices and dice the courgettes.
2. Next take off any stalks you may have on the tomatoes, then score a small cross on the bottom and place in a bowl. Pour boiling water over the top of them and leave for about 20 seconds. Take the tomatoes out and then repeat but this time with cold water. Once the tomatoes are cooled you can peel them, quarter them, deseed them and then chop into chunks.
3. Add 2 tablespoons of olive oil to a large frying and place on a medium heat. When the oil is hot brown the aubergines until soft and then remove them. Add another tablespoon of oil and fry the courgettes until soft and golden. Remove when cooked and repeat the same process with the chopped, sliced and deseeded peppers.
4. In the same pan but without adding any more oil, fry the onions and garlic. Once both are softened and starting to brown add the tin tomatoes, the vinegar, sugar and all of the cooked veggies, the basil, the sprigs of thyme and the salt and pepper. Cook for 5 minutes.
5. Pour into a dish to serve and drizzle with a little extra olive oil. Enjoy!