Calorie controlled cooking spray
1 large, finely chopped
2 medium, large, trimmed and cut into 3cm pieces
2 medium, large, trimmed and cut into 2cm thick half moons
2 medium, deseeded and cut into 3cm pieces
2 clove(s), finely chopped
2 large, quartered
1 can(s), large, chopped
2 tablespoons, finely chopped, plus extra leaves to garnish
½ tablespoons, roughly chopped, plus extra sprigs to garnish
1 zest(s) of 1, finely grated
Crusty white bread roll
4 medium, to serve
- Mist a large lidded pan with cooking spray and put over a high heat. Add the onion, aubergines, courgettes and peppers, then cook for 10 minutes until browned. You may need to do this in batches.
- Add the garlic and cook for another minute, then add the fresh and tinned tomatoes. Cover and gently simmer for 20 minutes, stirring occasionally until the vegetables are tender but not breaking up.
- Season to taste and stir in the chopped basil, thyme and lemon zest. Garnish with the extra basil leaves and thyme sprigs, then serve with the bread rolls.