November 11, 2018

  • 2 medium onions, diced into large chunks
  • 3-4 garlic cloves, crushed
  • 2 large red peppers, seeds removed and cut into 2 cm dice
  • 3 medium courgettes, cut in half lengthways  and then cut into 2 cm dice
  • 1 aubergine, cut into 2 cm dice
  • 4 plum tomatoes, roughly chopped
  • 2 tablespoons of tomato puree
  • 6-8 sprigs of fresh thyme
  • olive oil
  • salt and pepper

Heat up a couple of tablespoons of olive oil in a large saucepan and start softening the onions for about 5 minutes until they turn translucent . Add the thyme and the garlic, give it stir and add the chopped courgettes, aubergine and peppers. Season with salt and pepper and cook for a few minutes. Stir in the tomato puree and just after the chopped tomatoes.

Cook everything with the lid on for 20-30 minutes stirring occasionally. Once the vegetables turn tender season again with salt and pepper and serve still warm.

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