160
Ingredients
- 1 large aubergine, finely diced
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, seeded and diced
- 4 medium courgettes, diced
- 450g/1lb ripe tomatoes, chopped
- 2 tablespoons tomato purée
- 2 teaspoons chilli powder pinch of sugar
- salt and freshly ground black pepper
Instructions
- Put the aubergine in a colander, sprinkle liberally with salt and cover
with a plate or saucer. Put a heavy weight on top, then leave for
30 minutes. - Rinse the aubergine under cold running water, then drain thoroughly.
Heat the oil in a large flameproof casserole dish, add the aubergine and
onion, and cook gently, stirring frequently, until softened. - Add the garlic, pepper, courgettes and tomatoes. Stir well to mix, then
pour in 300ml/10fl oz water and bring to the boil, stirring. Reduce the
heat, then add the tomato purée, chilli powder and sugar. Season with
salt and pepper. - Cover and simmer gently for 30 minutes, stirring occasionally and
adding more water if the mixture becomes dry. Taste and adjust the
seasoning, before serving hot
