Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â

Ingredients

• 2 tbsp oil
• 1 white onion, peeled and diced
• 4 cloves garlic, peeled and finely chopped
• 200g tomatoes, roughly chopped (soft and ripe works best)
• 400g tin of tomatoes
• 4 sprigs of soft herbs, roughly chopped (oregano, basil, parsley)
• 1 tsp sugar
• 2 aubergine (alternatively use 8 flat mushrooms)
• 3 courgettes
• 3 bell peppers

Method

1. Heat a heavy based saucepan, that has a lid, over a medium heat and add 1 tbsp of oil.
2. Add the onions and garlic to the pan with a pinch of salt.
3. Sweat the onions and half the garlic for 4-5 minutes until transparent and soft.
4. Add the tomatoes, stir into the onions, and cook for a further 4 minutes so that the tomatoes begin to break down.
5. Pour in the tin of tomatoes along with the chopped herbs and sugar. Stir well then place the lid on and turn the heat down to low.
6. Simmer the sauce for 20 minutes, stirring occasionally to ensure it doesn’t catch.
7. Meanwhile, preheat your oven to 170°C/Gas Mark 3/325°F and prepare your vegetables.
8. Slice the aubergines and courgettes into 1cm thick rounds and place into a large bowl. Roughly dice the peppers into 3cm squares and also place into the bowl.
9. Drizzle the vegetables with the remaining oil, mix in the other 2 cloves of chopped garlic, and season with a large pinch of salt.
10. In a large round oven-proof dish, arrange the vegetable slices, alternating between the three types. 
11. Place the dish in the oven and roast for 15 minutes until the vegetables are golden in colour.
12. The tomato sauce should now be thick and rich in colour. Adjust the seasoning if necessary with a pinch of salt and pepper.
13. Pour the tomato sauce over the roasted vegetables, making sure to cover all the vegetables, and return to the oven for a further 20 minutes. 
14. Carefully remove the dish from the oven. The vegetables should be soft and aromatic. This is best served alongside warm bread, rice, or couscous.

Recipe courtesy of Rowen Halstead for #FoodSavvy Norfolk & Suffolk