Ingredients

·         2 tbsp olive oil

·         1 red onion , sliced

·         2 garlic cloves

·         2 large aubergines , cut into 1.5cm pieces

·         3 courgettes , halved and cut into 2cm pieces

·         3 mixed peppers , cut into 2cm pieces

·         1 tbsp tomato purée

·         6 large ripe tomatoes , roughly chopped

·         small bunch of basil , roughly chopped, plus a few extra leaves to serve

·         few thyme sprigs

·         400g can plum tomatoes

·         1 tbsp red wine vinegar

·         1 tsp brown sugar

·         sourdough , to serve (optional)

Method

·         STEP 1

Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
 

·         STEP 2

Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.