medium onions, peeled, halved and sliced in half moons
aubergine, eggplant, halved and sliced in half moons
aubergine is also known as eggplant
small to medium courgettes, cut in half inch rounds
courgette is also known as zucchini
large red peppers, de-seeded and sliced
large yellow pepper, de-seeded and sliced
can drained tinned plum tomatoes or you can use 3 cups (700 ml) of passata instead
6 to 10
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?