INGREDIENTS
Serves 6 people
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons
olive oil
1 onion, diced
4 cloves of crushed garlic
1 red and yellow bell pepper, diced
salt and pepper
1 can of plum tomatoes
1 cup of chopped fresh basil
A few sprigs of fresh thyme
METHOD
Preheat the oven 180 C
Cut the aubergine, tomatoes, squash, and courgette into large cubes then set aside.
Heat the olive oil in the casserole pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft for about 10 minutes.
Season with salt and pepper, then add the plum tomatoes and cook for 5mins.
Add the cubed vegetables and stir until the ingredients are soft.
Remove from heat, then add the basil, salt and pepper.
Cover the pan with lid and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened and the sauce has thickened.
Serve while hot in your casserole dish straight to the table as a main dish or side.
