Makes approx 14 servings
2 small aubergines salted and rinsed
2 courgettes
4 coloured peppers
1 large jar or 2 small tins passata
1 onion
4 or 5 cloves of garlic
Generous sprinkling of sugar
Generous splash or balsamic vinegar
Salt and Pepper
Handful of rinsed capers (optional)
Some black olives (optional)
1 tbsp mint chopped
1 tbsp parsley chopped
1 tbsp basil chopped
Chop first three ingredients and roast in the oven
till slightly charred and very soft.
Make a tomato sauce by frying the onion and garlic
till softened. Add the passata, sugar, balsamic,
salt and pepper and simmer for about ½ an hour.
Add the roasted veg to the sauce and when it has
all cooled add the chopped herbs, capers and
olives. This is better is made the day before.
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