Ingredients:

  • 2 medium aubergines (eggplants), about 500g / 1.1 lbs total
  • 2 medium courgettes (zucchini), about 400g / 0.9 lbs total
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 large onion
  • 4 cloves garlic
  • 1.5 kg / 3.3 lbs ripe tomatoes (about 6-8 medium), roughly chopped
  • 3 tbsp olive oil, extra virgin
  • 1 tbsp tomato paste
  • 2 tsp dried herbes de Provence
  • 1 bay leaf
  • 1/4 tsp red pepper flakes (optional, for a little kick)
  • Fresh basil leaves, for garnish
  • Fresh parsley, chopped for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp balsamic vinegar (optional, for brightness)

Instructions:

  1. Dice the aubergine, courgettes, bell peppers, and onion into roughly equal-sized pieces. Mince the garlic. Salt the aubergine and leave to drain in a colander for 30 minutes to remove excess moisture. Rinse the aubergine after 30 minutes and pat dry.
  2. Heat the olive oil in the pot over medium heat. Add the onion and cook until softened and translucent. Add the garlic and cook until fragrant, about 30 seconds.
  3. Add the bell peppers to the pot and cook until slightly softened.
  4. Add the aubergine and courgette to the pot and cook, stirring occasionally, until they begin to soften.
  5. Stir in the chopped tomatoes, tomato paste, herbes de Provence, bay leaf, and red pepper flakes (if using). Season with salt and pepper.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or up to an hour, stirring occasionally, until the vegetables are tender and the flavours have melded.
  7. Remove the bay leaf. Stir in the balsamic vinegar (if using). Taste and adjust seasoning as needed. Garnish with fresh basil and parsley before serving.