• 1 medium onion, diced
  • 1 teaspoon chopped garlic
  • 3 tablespoons olive oil
  • 1 aubergine/eggplant, diced
  • 1 courgette/zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 x 14oz tin chopped tomatoes
  • Pinch chili powder (optional)
  • Salt and ground black pepper

Preparation Method:

  1. Put diced aubergine in a colander with a dish underneath and sprinkle with salt and set aside for 15 minutes (to draw out any bitter juices).
  2. Soften the onion and garlic in the olive oil over a gentle heat. Add the diced aubergine, courgette, red and yellow peppers and chili powder. Stir and fry for 5-10 minutes until softened then stir in the chopped tomatoes, cover and continue to cook for another 10 minutes or so over a low heat.
  3. Season with salt and ground black pepper to your taste

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