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Serves: 4

By mrsy



  • 1 onion

  • 1 tin tomato

  • 2 courgette

  • 1 1/2 red pepper

  • 1 clove garlic

  • 1 aubergine

  • 1 1/2 yellow peper


  1. Dice the vegetables - pretty big chunks as they're cooked slowly and will disintegrate otherwise.
  2. Soften the onion and garlic in olive oil and add the other vegetables, including the tomatoes, adding water if necessary.
  3. Cook on a low heat for about 45 minutes.
  4. Add salt quite late in the cooking process or it will overpower the veggies. Serve when the veggies are as soft as you like.

Handy Hint

Can be served with chicken, fish, pasta, jacket potatoes, rice, etc.
Great to make in advance and reheat when needed.
Add a splash of white or red wine depending on your preferences - either will work!

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Side

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

  • tomato

  • italian

  • aubergine

  • courgette

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