- 2 tbsp olive oil
- 2 large onions, chopped
- 2 cloves garlic, crushed
- 2 medium courgettes, roughly chopped
- 2 red peppers, deseeded and chopped
- 1 aubergine, roughly chopped
- 2 x 400g cans chopped tomatoes with herbs
- salt and freshly ground black pepper
- 4 tbsp fresh basil, chopped
- Heat the oil in a pan over a medium heat. Add the onions and garlic, and cook for 3 minutes.
- Stir in the courgettes, peppers and aubergine, and cook for a further 5 minutes until lightly coloured.
- Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender. Season and sprinkle with chopped basil.