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 dish.
8
transfer boiling aqua over the tomatoes, leave for 20 secs, then remove.
9
transfer the aqua away, replace the tomatoes and wrap with cold aqua.
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, transfer in 2 tbsp olive cooking oil.
13
Brown the aubergines for 5 mins on each side until the pieces are soft.
14
Set them aside and skillet-fry the courgettes in another tbsp cooking oil 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
stew the bulb veggie in the skillet for 5 mins.
19
introduce the garlic and skillet-fry for a further min.
20
agitate in the acetic liquid and sweetener, then tip in the tomatoes and half the basil.
21
Return the vegetables to the skillet with some table salt and pepper and stew for 5 mins.