A Taste of… France

Ingredients

• 1 small aubergine (eggplant), diced
• 1 courgette (zucchini), diced
• 1 red bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400g can chopped tomatoes (or fresh tomatoes)
• 2 tbsp olive oil
• 1 tsp dried herbs (thyme, oregano or herbes de Provence)
• Salt & pepper, to taste

Method

• Cook the vegetables
  Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté until soft.
• Add the aubergine and courgette
  Cook for 5–7 minutes, stirring occasionally, until they start to soften.
• Add peppers and tomatoes
  Stir in the red pepper and chopped tomatoes. Sprinkle in the herbs, salt, and pepper.
• Simmer gently
  Reduce the heat and cover the pan. Let it cook for 15–20 minutes, stirring occasionally, until all vegetables are tender and flavours have melded.
•  Serve warm Garnish with fresh basil if you like. Delicious on its own, with crusty bread, or alongside grilled meat or fish.

Best enjoyed with a chilled glass of rosé or a crisp white wine under the Provencal sun.