1 large eggplant
4 medium zucchinis
2 large red peppers chopped into bite sized pieces
4-5 fresh, ripe tomatoes peeled and chopped
3 tablespoons olive oil
4-5 large cloves of garlic, crushed
200 g (7 oz) tomato paste
½ cup of chicken stock or white wine
1 tablespoon sugar
1 teaspoon dried or fresh chopped basil
1 teaspoon dried or fresh oregano
Salt and pepper to taste
How to do it
1. Peel the eggplant and chop into bite size pieces, chop the zucchini into bite sized pieces. Place in a colander and salt (place in layers and salt each layer lightly so all the pieces get salted). Leave to sit for at least an hour and a half over a plate that will catch the liquid.
2. Heat the oil in a large pot and chop the onion into large pieces (I halve each onion and cut each half length-ways into three, and then I halve each segment). Add the onions to the oil and saute for a few minutes, stirring occasionally.
3. Add the peppers, eggplant and zucchini to the pot, stirring occasionally, and saute on medium heat for another few minutes until the veggies just start getting some color.
4. Add the garlic and stir quickly so it doesn’t stick to the bottom of the pot and burn.
5. Immediately add the fresh tomatoes and stir.
6. Add the tomato paste, stock/wine, herbs and sugar. Stir and bring to the boil. Turn down the heat and simmer for about 45 minutes or until the eggplant is completely soft. Don’t rush cooking this dish. The longer it simmers, the more delicious it gets.
Serves about 8 people as a side dish.