Ingredients

1 large or 2 small aubergines, diced

2 courgettes (green and/or yellow), diced

1 bell pepper, diced

4 large or 6 medium tomatoes, peeled and chopped (see method) or 1 tin of chopped/peeled tomatoes.

1 large onion, chopped

3 garlic cloves, chopped

A large handful of fresh herbs, typically basil, though others will work too, stems chopped and leaves torn. Use dried if no fresh available.

1-2 tablespoons red wine/balsamic vinegar

Salt and Pepper

Extra Virgin Olive Oil

Method

Optional Step: Add the courgette and aubergine chunks to a large colander and sprinkle lightly with salt, tossing to ensure well covered. Leave over a sink for 10-20 mins to allow some of the water and bitterness to be drawn out then rinse in fresh water. This isn’t essential but will improve the texture and flavour slightly.

Optional Step: Add the whole tomatoes to a large bowl and pour over boiling water to cover. Leave for around 30 seconds, drain carefully and fill with cold water. Once cooled a little the skin should peel away easily and the flesh can be chopped. You can also removed the seeds while chopping though this isn’t essential. Removing the skin improves the overall texture, but if you can’t be bothered, just chop them up skins and all and crack on.

Add a good couple of glugs of olive oil to a large pan or casserole dish over a medium-high heat on the hob. Working in batches so as not to overcrowd the pan, fry off the aubergines, courgettes and pepper a few minutes each until slightly browned but not mushy. Remove to a plate or bowl as each batch is cooked, adding more oil to the pan as needed.

Reduce the heat to medium-low and add the onion and garlic and cook a few minutes until softened and translucent. Add a little more oil if looking dry along with the chopped herb stems (if using) and stir through followed by the tomatoes.

Stir through and add a good splash of the vinegar (red wine vinegar is traditional, though balsamic or other vinegars would work too), about a tablespoons worth. Add the fried vegetables and half herb leaves and stir it all through well.

Leave to simmer, slightly covered, for around 20-30 mins, stirring occasionally and reducing the heat if it’s too vigorous. The vegetables should be tender and the juices should have mixed with the oil and vinegar to produce a thick liquid. Taste after about 20 mins and if you like the texture serve it up, if you prefer it a little softer, simmer a while longer until it tastes good to you. This is a good time to add salt and pepper to taste.

Finally stir through the last of the herb leaves (if using fresh) and serve with a slice or two of crusty bread and perhaps another splash of vinegar if you like a bit more tang.