1 large aubergine sliced and diced (there is no need to stand the aubergine in salt)
1 large onion
1 garlic clove
2 courgettes sliced
1 green pepper – de-seeded and chopped
1 red pepper – de-seeded and chopped
700g tomatoes – chopped
3 tablespoons olive oil
Season to preference

Sauté the onion, garlic, peppers and aubergine until softened and slightly browned. Add diced tomatoes and the courgettes plus a very small amount of water. Place lid on pan and cook over low heat for about 25 minutes or until the vegetables are cooked completely through. When cooked, season with sea salt and fresh ground black pepper. A pinch of sugar may be used at this point to neutralise any sharpness from the tomato. If serving with rice use long grained brown rice – butter the rice with salted butter before serving. Garnish with flat leafed parsley or basil.