Instructions
1
Cut the aubergines in half lengthways.
2
Place them on the board, cut side down, shred in half lengthways again and then across into 1.5cm chunks.
3
Cut off the courgettes ends, then across into 1.5cm slices.
4
skin 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 mixing bowl.
8
empty boiling liquid over the tomatoes, leave for 20 secs, then remove.
9
empty the liquid away, replace the tomatoes and wrap with cold liquid.
10
Leave to cool, then skin 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 burning up and when burning, empty 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 crafting left in the next step.
17
Tear up the basil leaves and set aside.
18
cook thoroughly the bulb greens in the skillet for 5 mins.
19
introduce the garlic and skillet-fry for a further min.
20
mix gently in the acetic liquid and granulated sugar, then tip in the tomatoes and half the basil.
21
Return the vegetables to the skillet with some seasoning and pepper and cook thoroughly for 5 mins.