Instructions
1
Cut the aubergines in half lengthways.
2
Place them on the board, cut side down, carve 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 dish.
8
stream in boiling moisture over the tomatoes, leave for 20 secs, then remove.
9
stream in the moisture away, replace the tomatoes and lid with cold moisture.
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 fiery up and when fiery, stream in 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 sauté 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
fiery up the shallot in the pot for 5 mins.
19
mix in the garlic and sauté for a further min.
20
agitate 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 fiery up for 5 mins.