Ingredients
- Aubergine (2 large)
- Courgettes (4)
- Yellow Pepper (2)
- Tomato (4 large)
- Olive Oil (5 tbsp)
- Basil (1 bunch)
- Onion (1 medium)
- Garlic Clove (3 finely chopped)
- Red Wine Vinegar (1 tsp)
- Sugar (1 tsp)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- Prepare the vegetables: Halve the aubergines lengthwise, then chop into 1.5cm chunks. Slice the courgettes into 1.5cm rounds after trimming the ends. For the yellow peppers, remove the stalk, cut into three pieces, and chop into bite-sized chunks. Score a small cross on the bottom of each tomato, blanch in boiling water for 20 seconds, then cool in cold water, peel, quarter, and remove seeds before chopping.
- Cook the aubergines: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the aubergines and cook for 5 minutes on each side until soft. Remove and set aside.
- Sauté courgettes and peppers: In the same pan, add 1 tablespoon of olive oil and fry the courgettes for 5 minutes until golden. Remove and repeat with the yellow peppers.
- Cook the aromatics: Tear the basil leaves and set aside. In the same pan, cook the onion for 5 minutes. Add the finely chopped garlic and cook for an additional minute. Stir in the red wine vinegar and sugar, then add the chopped tomatoes and half of the basil.
- Combine and finish: Return the cooked vegetables to the pan, season with salt and pepper, and cook for another 5 minutes. Serve hot, garnished with the remaining basil.