|Olive oil||2 Teaspoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Aubergine||1 Small, chopped|
|Red pepper||1 , deseeded and thinly sliced|
|Courgettes||2 Medium, sliced|
|Canned chopped tomatoes||14 Ounce (1 can)|
|Chopped fresh basil||1⁄2 Teaspoon|
|Chopped fresh thyme||1⁄2 Teaspoon|
|Chopped fresh oregano||1⁄2 Teaspoon|
|Tomato puree||30 Milliliter (2 tablespoon)|
|Black pepper||1⁄2 Teaspoon|
1. Heat the oil in a saucepan and fry the onion and garlic for 5 minutes.
2. Add the rest of the ingredients, cover and simmer very gently for 50 minutes, stirring occasionally. Add a little water if the mixture seems dry.
3. Remove the bay leaf, check the seasoning and serve hot or cold.