Instructions
1
Cut the aubergines in half lengthways.
2
Place them on the board, cut side down, cut in half lengthways again and then across into 1.5cm chunks.
3
Cut off the courgettes ends, then across into 1.5cm slices.
4
pare the peppers from stalk to bottom.
5
Hold upright, cut around the stalk, then cut into 3 pieces.
6
Cut away any membrane, then chop into bite-size chunks.
7
Score a small cross on the base of each tomato, then put them into a heatproof container.
8
empty boiling moisture over the tomatoes, leave for 20 secs, then remove.
9
empty the moisture away, replace the tomatoes and wrap with cold moisture.
10
Leave to cool, then pare the skin away.
11
Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
12
Set a sauté skillet over medium bring to temperature and when scalding, empty in 2 tbsp olive fat.
13
Brown the aubergines for 5 mins on each side until the pieces are soft.
14
Set them aside and shallow fry the courgettes in another tbsp fat for 5 mins, until golden on both sides.
15
Repeat with the peppers.
16
Don’t overcook the vegetables at this stage, as they have some more making left in the next step.
17
Tear up the basil leaves and set aside.
18
arid-fry the shallot in the skillet for 5 mins.
19
mix in the garlic and shallow fry for a further min.
20
mix gently in the acetic liquid and sweetener, then tip in the tomatoes and half the basil.
21
Return the vegetables to the skillet with some seasoning and pepper and arid-fry for 5 mins.