Can be prepared a few days ahead. Keep refrigerated. Good with lamb or served on its own with focaccia or sourdough bread.

Ingredients. 4-6 servings

2-3 tbsp olive oil
2 onions, peeled and cut into wedges
2-3 cloves garlic, peeled and sliced
1 bell pepper, coarsely chopped
1 aubergine, diced
1 courgette, diced
4 tomatoes, coarsely chopped
white wine vinegar, to taste
salt & pepper


fresh oregano or basil


Heat the oil in a cast iron pan and add the onion and garlic.

Stir occasionally for a few minutes until the onion has turned clear but not brown. Then add the bell pepper and stir again, followed by the aubergine and courgette. Finally add the chopped tomato, thyme, rosemary and a little salt and pepper.

Simmer at a low heat with the lid on for about 40 minutes.

Check the pot every so often - if necessary, add a little liquid, water or vegetable stock if it seems dry.

Serve hot, season to taste with salt, pepper and a little white wine vinegar if desired and garnish with fresh oregano or basil.