This simple but super tasty vegetarian and Gluten Free dish is versatile, healthy and a great way to use up a glut of courgettes from the garden. It's budget friendly and will freeze beautifully.
This dish can be served with bread, a baked potato, rice or as a pasta sauce and can also be used for the filling in a vegetarian lasagne.... try layering it alternately with a spinach and mushroom mixture. Or turn it into a bake with the addition of mashed cheesy potato layer.
3 medium courgettes
2 red peppers
2 tbsp olive oil
1 large onion, finely diced
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1 tsp dried oregano, basil or Italian mixed herbs
small bunch basil, , chopped, plus a few leaves to serve
1 tbsp red wine vinegar
1-2 tbsp sugar
Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.