Ingredients

• Eggplant 1 medium (250 g)
• Zucchini 2 medium (250 g)
• Red bell pepper 1
• Yellow bell pepper 1
• Tomatoes 4 ripe (400 g)
• Onion 1 large
• Garlic 3 cloves
• Olive oil 5 tbsp
• Fresh thyme 2 sprigs
• Bay leaf 1
• Fresh basil handful
• Salt and black pepper to taste

Instructions

1. 1

   Cut the eggplant, zucchini and peppers into bite-sized chunks and dice the onion.

2. 2

   Sauté each vegetable separately in olive oil until lightly coloured, setting each aside; this keeps their flavours distinct.

3. 3

   Soften the onion and garlic in the same pan, then add the chopped tomatoes, thyme and bay leaf and cook to a thick sauce, about 10 minutes.

4. 4

   Return all the vegetables to the pan and stir gently to coat in the tomato base.

5. 5

   Cover and simmer over low heat 25 minutes, stirring occasionally, until everything is tender but not mushy.

6. 6

   Season with salt and pepper and discard the bay leaf.

7. 7

   Finish with torn basil and a drizzle of olive oil; serve warm or at room temperature.