Serves 4
Preparation time 10 minutes
Cooking time 20 minutes
100 ml (3½ fl oz) olive oil
2 onions, chopped
1 aubergine, cut into bite-sized cubes
2 large courgettes, cut into bite-sized pieces
1 red pepper, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
2 garlic cloves, crushed
400 g (13 oz) can chopped tomatoes
4 tablespoons chopped parsley or basil
salt and pepper
Heat the oil in a large saucepan until very hot. Add the onions, aubergine, courgettes, red and yellow peppers and garlic, and cook, stirring constantly, for a few minutes until softened. Add the tomatoes, season with salt and pepper and stir well.
Reduce the heat, cover the pan tightly and simmer for 15 minutes until all the vegetables are cooked. Remove from the heat and stir in the chopped parsley or basil before serving.
For Mediterranean vegetable pie, spoon the cooked vegetable mixture into a medium-sized ovenproof dish. Cook 800 g (1 lb 10 oz) peeled and quartered floury potatoes in a large saucepan of salted boiling water for 12–15 minutes until tender. Drain and roughly mash with 200 g (7 oz) finely grated Cheddar cheese. Spread over the vegetable mixture, then bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until lightly golden on top.