Prepare 500 g aubergine, 500 g courgette, 600 g tomatoes, 200 g onion and 12 g garlic. Cut aubergine and courgette into 2 cm cubes, tomatoes into large pieces, and finely chop onion and garlic.

Ingredients

• 500 gEggplant, raw
• 500 gSquash, summer, zucchini, includes skin, raw
• 600 gTomatoes, red, ripe, raw, year round average
• 200 gOnions, raw
• 12 gGarlic, raw
• 30 gOil, olive, salad or cooking
• 3 gThyme, fresh
• 3 gSalt, table

Method

1. Prepare 500 g aubergine, 500 g courgette, 600 g tomatoes, 200 g onion and 12 g garlic. Cut aubergine and courgette into 2 cm cubes, tomatoes into large pieces, and finely chop onion and garlic.
2. Combine 30 g oil, onion, garlic, aubergine, courgette, 3 g thyme and 3 g salt in a wide pot. Stir for five minutes until the vegetables begin to soften.
3. Add tomatoes, cover and braise very gently for 30 minutes.
4. Uncover and cook for a further 18 minutes until the sauce is thick and the vegetables hold their shape.