Ingredients
- 6 tbsp extra virgin olive oil
- 1 large aubergine, cut into 2 cm cubes
- 2 courgettes, cut into 2 cm chunks
- 1 large onion, sliced
- 2 red or yellow peppers, deseeded and cut into chunks
- 4 garlic cloves, sliced
- 6 ripe tomatoes, chopped, or a 400 g tin chopped tomatoes
- 1 tsp herbes de Provence, or a few sprigs of thyme and rosemary
- 1 bay leaf
- A large handful of basil leaves
- Sea salt and black pepper
Method
- Brown the vegetables: heat 2 tbsp of the oil in a large, heavy pan and fry the aubergine until golden on all sides. Lift out. Add a little more oil and brown the courgettes; lift out.
- Soften: add the remaining oil, the onion and peppers, and cook gently for 10 minutes, until soft. Add the garlic and cook for 1 minute.
- Simmer: add the tomatoes, herbs and bay leaf, then return the aubergine and courgettes. Season, cover and simmer very gently for 35–40 minutes, stirring now and then, until everything is soft and the flavours have melted together.
- Finish: tear in the basil.
- Serve: serve warm or at room temperature, on its own, with fish or eggs, or with crusty bread.
Why it's good for you: A true taste of the Mediterranean diet, which is linked with a healthier heart and a longer life. Cooking tomatoes slowly in olive oil makes their lycopene easier to absorb, and the rainbow of vegetables brings a wide range of protective plant compounds. Like many stews, it tastes even better the next day.
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