Ingredients

• 2 Eggplant
• 4 zucchini
• 2 red bell peppers (capsicums)
• 1 green bell pepper (capsicum)
• 5 tomatoes (peeled) See my how to video
• 1 bunch of fresh basil
• 3 white or brown onions
• 4 cloves of garlic
• 2 bay leaves
• ½ tsp of dried thyme
• Olive oil
• Salt and pepper

Steps

• Step 1

  Place a large pot on high heat with 2 tbsp olive oil. Add the onion, garlic and thyme, sweat onions until soft. Add the chopped tomatoes, mix well. Turn heat to low.

• Step 2

  Dice the egg plant. In a separate frying pan on high heat, add 3 tbsp of olive oil and fry the eggplant until golden brown. Add cooked eggplant to pot with the tomatoes.

• Step 3

  Dice the remaining of vegetables, zucchini and capsicum (keep them separate).

• Step 4

  In the same frying frying pan on high heat, add 2 tbsp of olive oil and fry the zucchini until golden brown. Add to pot with the vegetables.

• Step 5

  Repeat process with same frying pan on high heat, add 2 tbsp of olive oil and fry the bell peppers until golden brown. Add to pot with the tomatoes.

• Step 6

  Season with salt and pepper, mix well and leave to cook for 60 minutes stirring gently occasionally. Turn off heat.

• Step 7

  Shred the basil and add to the mix along with a drizzle of olive oil. Mix well, leave to rest 10-15 minutes and serve hot.

Little Tips

You can make a big batch and freeze it, you then have vegetables at anytime.

Place some in a pan, crack a couple eggs in the middle and bake it for a great meal!