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
strip 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
transfer boiling aqua over the tomatoes, leave for 20 secs, then remove.
9
transfer the aqua away, replace the tomatoes and put a lid on with cold aqua.
10
Leave to cool, then strip the skin away.
11
Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
12
Set a sauté pot over medium toasty and when burning, transfer in 2 tbsp olive dairy spread.
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 dairy spread 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 culinary preparation left in the next step.
17
Tear up the basil leaves and set aside.
18
make the shallot in the pot for 5 mins.
19
mix in the garlic and shallow fry for a further min.
20
mix gently in the acidic solution and granulated sugar, then tip in the tomatoes and half the basil.
21
Return the vegetables to the pot with some seasoning and pepper and make for 5 mins.