What do we need:

• 2 large aubergines
• 4 small courgettes
• 2 red or yellow peppers
• 4 large ripe tomatoes
• 5 tbsp olive oil
• supermarket pack or small bunch basil
• 1 medium onion , peeled and thinly sliced
• 3 garlic cloves , peeled and crushed
• 1 tbsp red wine vinega
• 1 tsp sugar (any kind)

Steps:

• Cut the aubergines in half lengthways.
• Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks.
• Cut off the courgettes ends, then across into 1.5cm slices.
• Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces.
• Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each tomato , then put them into a heatproof bowl.
• Pour boiling water over the tomatoes, leave for 20 secs, then remove.
• Pour the water away, replace the tomatoes and cover with cold water.
• Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins.
• Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil.
• Brown the aubergines for 5 mins on each side until the pieces are soft.
• Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides.
• Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

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