A very straight forward recipe which doesn’t involve frying off the aubergines separately, simply coked in one pan the secret is to have the oil at a low temperature and stew the veg. I chose not to add courgette to my dish as I had loads of aubergines to use up from the green house but feel free to add if you like.

As well as a side dish, it can be served as a light lunch or starter spooned onto crusty bread.

Using a sharp knife, make a cross through the skin of the tomatoes, place in a bowl, cover with boiling water and leave for 10 minutes. Remove from the water and slip the skins off. Remove the seeds, roughly chop and set aside.

In a large sauté or frying pan that has a lid, pour in the olive oil and heat it very gently. Add the onions, garlic and a generous pinch of salt and stew on a low heat for about 10 minutes until soft.

Add the peppers and aubergine, season again with salt and pepper and sauté for 10 minutes.

Add the tomatoes, give it a stir, put the lid on and cook on the lowest heat for 20 minutes. Remove the lid and cook for a further 10 minutes.