Special Diet

  • 125 ml (4 fl oz) olive oil
  • 2 large aubergines, quartered lengthways and cut into 1 cm (½ inch) slices
  • 2 courgettes, cut into 1 cm (½ inch) slices
  • 2 large red peppers, cored, deseeded and cut into squares
  • 1 large yellow pepper, cored, deseeded and cut into squares
  • 2 large onions, thinly sliced
  • 3 large garlic cloves, crushed
  • 2 tablespoons tomato purée
  • 400 g (13 oz) can plum tomatoes
  • 12 basil leaves, chopped
  • 1 tablespoon finely chopped marjoram or oregano
  • 1 teaspoon finely chopped thyme
  • 1 tablespoon paprika
  • 2–4 tablespoons finely chopped parsley
  • salt and black pepper

Heat half the oil in a roasting tin in a preheated oven, 220°C (425°F), Gas Mark 7. Add the aubergines, courgettes and peppers and toss in the hot oil. Return to the oven and roast for about 30 minutes, or until tender.

Meanwhile, heat the remaining oil in a deep saucepan, add the onions and garlic and cook over a medium heat for 3–5 minutes until softened but not browned. Add the tomato purée, plum tomatoes, herbs and paprika and season to taste with salt and pepper. Stir to combine, then cook for 10–15 minutes until the mixture is thick and syrupy.

Using a slotted spoon, transfer the vegetables from the roasting tin to the tomato mixture. Gently stir to combine, then add the parsley and adjust seasoning if necessary. Serve hot or cold with crusty bread or as an accompaniment to meats or poultry.

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