Ingredients:

1 kg onions

6 cloves garlic, sliced

700 g peppers

1.6 kg tomatoes

Basil/Thyme/Parsley – lots

140g  tomato puree

1 tin chopped tomatoes

700g aubergines

500 g courgettes

olive oil

s and p

Method:

• Heat plenty of oil in a large pan.
• Chop onion and slice garlic and add to pan, start cooking slowly.
• Cut peppers into med chunks – add to pan.
• Cut tomatoes into big chunks – add to pan.
• Add chopped herbs, tomato puree and tinned tomatoes
• Cut aubergines and courgettes into big chunks – add to pan.
• Stir frequently until merged.
• This will have taken about 1 hour.  Then cook slowly for a further 1-2 hours until aubergines and courgettes are tender, stirring from time to time.
• Freeze in boxes (1 large ladle-ful = 1 serving)

A batch can be defrosted and used as a side vegetable or in another dish (e.g. covering chicken breasts for 30-40 mins at 180C)