A sun-drenched Provençal medley of aubergine, courgette, peppers and ripe tomatoes, each browned separately then simmered with garlic and torn basil for layered, melting flavour. Equally good warm or at room temperature, as a main or a side.
Cook ModeCut the aubergines in half lengthways, then again lengthways, and across into 1.5cm chunks. Trim the courgettes and slice across into 1.5cm rounds. Peel the yellow peppers, cut around the stalk into pieces, remove any membrane and chop into bite-size chunks.
aubergines
courgettes
yellow peppersScore a small cross on the base of each tomato and place in a heatproof bowl. Pour over boiling water, leave for 20 seconds, then drain and cover with cold water. Once cool, peel away the skins, quarter, scoop out the seeds and roughly chop the flesh.
tomatoesSet a sauté pan over medium heat and pour in 2 tbsp of the olive oil. Brown the aubergines for about 5 minutes on each side until soft, then set aside.
olive oilauberginesFry the courgettes in another tablespoon of oil for about 5 minutes until golden on both sides, then set aside. Repeat with the peppers, taking care not to overcook the vegetables as they finish cooking later.
olive oilcourgettesyellow peppersTear up the basil leaves and set aside. Cook the onion in the pan for 5 minutes until softened, then add the garlic and fry for a further minute.
fresh basil
onion
garlic clovesStir in the red wine vinegar and sugar, then add the chopped tomatoes and half the basil. Return all the browned vegetables to the pan, season with salt and pepper and cook for 5 minutes. Serve scattered with the remaining basil.
red wine vinegar
sugartomatoesfresh basilauberginescourgettesyellow peppersSubstitutions, timing tweaks — anything to remember next time.
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