9 tbsp olive oil
2 red onions, chopped
2 cloves of garlic, crushed, peeled and chopped
3 red peppers, deseeded and roughly chopped
2 aubergines, roughly chopped
4 courgettes, roughly chopped
3 x 410g tins chopped tomatoes, or 1kg fresh tomatoes, skinned
400 ml water
a bunch of oregano, chopped
a bunch of marjoram, chopped
a bunch of flat-leaf parsley, chopped
sea salt
freshly ground black pepper
2 red onions, chopped
2 cloves of garlic, crushed, peeled and chopped
3 red peppers, deseeded and roughly chopped
2 aubergines, roughly chopped
4 courgettes, roughly chopped
3 x 410g tins chopped tomatoes, or 1kg fresh tomatoes, skinned
400 ml water
a bunch of oregano, chopped
a bunch of marjoram, chopped
a bunch of flat-leaf parsley, chopped
sea salt
freshly ground black pepper
method
1. Heat 3 tablespoons of the olive oil in a large saucepan over a medium heat, add the onions and garlic and saute for 3 minutes.
2. Add the peppers, aubergines and courgettes, mix well and cook for a further 5 minutes or until the vegetables have gained a little colour.
3. Then add the tomatoes, water, herbs and seasoning, mix well and simmer gently over a reduced heat for a further hour, stirring from time to time.
4. When cooked stir in another 6 tablespoons of olive oil and check the seasoning.
5. Serve hot or at room temperature.
2. Add the peppers, aubergines and courgettes, mix well and cook for a further 5 minutes or until the vegetables have gained a little colour.
3. Then add the tomatoes, water, herbs and seasoning, mix well and simmer gently over a reduced heat for a further hour, stirring from time to time.
4. When cooked stir in another 6 tablespoons of olive oil and check the seasoning.
5. Serve hot or at room temperature.
serving amount
serves 6
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