Go Back
Print Pin
5 from 2 votes


Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 40 minutes


  • 2 medium onions, peeled, halved and sliced in half moons
  • 2 cloves garlic
  • 1 aubergine, eggplant, halved and sliced in half moons aubergine is also known as eggplant
  • 5 small to medium courgettes, cut in half inch rounds courgette is also known as zucchini
  • 2 large red peppers, de-seeded and sliced
  • 1 large yellow pepper, de-seeded and sliced
  • 14 ounce can drained tinned plum tomatoes or you can use 3 cups (700 ml) of passata instead
  • 6 to 10 tablespoons olive oil
  • 1 teaspoon Herbes de Provence If you cannot get Herbes de Provence you can use ½ teaspoon oregano, ½ teaspoon basil and ¼ teaspoon thyme
  • salt and freshly ground pepper
  • fresh or dried basil or parsley to garnish


  • Heat 6 tablespoons of olive oil in a thick bottomed wide pan with a lid (I use a round Le Creuset pan) over medium heat.
  • Add the onions and sauté them until they are soft. Sprinkle with a little salt to prevent browning.
  • Add the eggplant and cook for a minute or so.
  • Add the zucchini, followed by the peppers.
  • Grate in the garlic.
  • If the vegetables absorb all the oil and you feel you need more, feel free to add it as you go along.
  • Cover the pan, turn the heat back and cook gently over very low heat for 40 minutes, stirring occasionally.
  • Add the tomatoes and herbs and season to taste with salt and pepper.
  • Stir through, cover and cook for another 30 to 40 minutes until the vegetables are soft but not mushy.
  • Garnish with basil or parsley.


Adapted from How to Eat by Nigella Lawson
Tried this recipe?Mention @apriljharris or tag #apriljharris!