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.