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.
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Ingredients
- 4 large tomatoes
- 100 ml olive oil
- 2 large onions finely sliced
- 2 cloves garlic finely sliced
- 2 peppers (red or green) seeds removed and sliced
- 2 large aubergine cut into chunks
Instructions
- 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.
Nutrition
Calories: 355kcalCarbohydrates: 31gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 19mgPotassium: 1176mgFiber: 11gSugar: 17gVitamin A: 1791IUVitamin C: 84mgCalcium: 65mgIron: 2mg
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