INGREDIENTS

Lots of tomatoes, roughly chopped (12 approx.)
1 large aubergine cut into 2cm cubes
1 large onion, halved and sliced
3 large cloves of garlic sliced
1 or 2 red chillis, finely chopped
1 courgette, sliced
3 sprigs fresh thyme
Handful of basil leaves
2 sweet red peppers
2 handfuls of beans
3 tablespoons olive oil
1 teaspoon smoked paprika
Salt and freshly ground pepper

 

METHOD

Roast the peppers on a baking tray for about 20 minutes to soften. Meanwhile, heat 2 tablespoons of oil in a large saucepan, add the aubergine, stirring from time to time until softens and starts to brown.

While that’s cooking, warm a tablespoon of oil in a frying pan and sweat the onion until soft and transparent then add the sliced garlic and chilli and fry gently for 10 minutes. Add the courgette, beans and thyme to the pan of softened aubergine and cook for a further 15 minutes before adding the tomatoes, smoked paprika and cooked onions. Remove the stems and seeds from the roasted peppers, cut them into slices and add into the pan.

Simmer gently for 20 minutes until it comes together as a pulpy stew, season with salt and pepper and add the freshly torn basil leaves.

Serve with rice or your favourite bread and dips.