Ingredients:
4 aubergines
4 courgettes
2 red or yellow peppers
2 small tins of tomato sauce
5 tbsp. olive oil
1 bunch basil
1 medium onion , peeled and thinly sliced
2 garlic cloves , peeled and crushed
Preparation:
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 into 1.5cm slices.
Peel the peppers, for that put them 6 minutes in a bowl with some water in the microwave. Chop them into bite-size chunks.
Set a sauté pan over medium heat and when hot, pour in 2 tbsp. olive oil. Brown the aubergines on each side. Set them aside and fry the courgettes in another tbsp. oil, until golden on both sides. Repeat with the peppers.
Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min.
Return the vegetables to the pan with some salt and pepper and half of the basil, add the tomato sauce and cook for 30 mins.
Serve with basil.