|Aubergine||1 , cut into large chunks|
|Courgettes||3 , cut into large chunks|
|Extra virgin olive oil||2 Tablespoon|
|Celery sticks||2 , finely chopped|
|Red pepper||1 , cored, seeded and cut into strips|
|Carrot||1 , grated|
|Juicy tomatoes||3 Large, chopped|
|Tomato puree||1 Tablespoon|
|Chopped fresh basil/1 tablespoon dried oregano / basil||2 Tablespoon|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6.
Place the aubergine and courgettes in a baking dish greased with olive oil.
Brush with more olive oil, sprinkle with salt'and pepper and bake in the oven for 20-30 minutes, until the vegetables are tender.
Meanwhile, heat 1 tablespoon of olive oil in a pan and saute the celery over a medium heat for 2-3 minutes, then add the red pepper and cook until softened.
Add the grated carrot, tomatoes, tomato puree and herbs and cook for 5 minutes.
Add the tomato mixture to the baked vegetables.
Taste and adjust the seasoning, if necessary, before serving.