Slice the courgettes thickly, dice the aubergine into bite-size blocks, skin and chop the onions, de-seed and remove the seeds and pith from the peppers and cut them into bite-size pieces.
Dip the tomatoes into boiling water for 10 seconds or until the skins will peel off easily. Dunk them into cold water to make them cool enough to handle. Peel them and cut into quarters.
Put all the vegetables except the aubergine into a roasting tin and turn carefully in the olive oil to coat each piece. Then add the aubergine and mix again. (The reason you add the aubergine last is it absorbs the oil like blotting paper and nothing else will get properly oiled if it goes in first!).
Put the pan into a hot oven or under a grill and cook until the vegetables are turning brown. Give them a stir every now and then to brown them evenly. It is not essential to brown the veg at all but it gives the finished dish a richer taste. (If preferred, you can also brown them in a frying pan, one vegetable at a time).
Transfer into a saucepan and add the rest of the ingredients except half the basil, and stew gently, with a lid on, until soft and reduced to a pulpy mix. This can take between 20 and 40 minutes depending on the heat under the pan and the juiciness of the tomatoes.
Tip into a serving dish and serve hot with the remaining basil sprinkled on top. Or allow to cool, transfer into a bowl, and sprinkle with the rest of the basil before stirring.
Pair this with Mcguigan Bin 736 Shiraz Viognier
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