Ingredients

• onions, sliced
• 4 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 2 aubergines, thickly sliced
• 2 courgettes, thickly sliced
• 2 red or yellow peppers, seeded and quartered
• 4 plum tomatoes, sliced
• 2-3 sprigs thyme
• 1 handful basil leave

Method

1. Sweat 2 sliced onions in 4 tbsp of olive oil until they are soft, add 4 sliced garlic cloves and cook until soft. Remove to a deep roasting tin or baking dish.

2. Fry each of the other vegetables separately, adding more oil as necessary, until each is pale gold. Remove as each one is ready and add to the tin or dish, followed by 4 thickly sliced plum tomatoes, seasoning with salt, black pepper and thyme.

3. Bake at 180C/gas mark 4 for about 40 minutes until soft and tender. Stir gently with a handful of torn basil leaves and serve.