Ingredients
- 60 ml olive oil
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 1 green pepper, cut into chunks
- 2 cloves garlic, crushed
- 500 g Basic Roasted Vegetables
- 400 g Basic Tomato Sauce, not blended
- 10 ml sugar
- 1 lemon juice and zest
- 30 g fresh basil leaves
- Salt and freshly ground black pepper
- Crusty bread, for serving
How to Make It
- In a large pan, heat the olive oil and sauté the peppers and the aubergine for 10 minutes. Add the garlic and sauté for another 3 minutes.
- Add the basic roasted vegetables and the basic (unblended) tomatoes, sugar, lemon juice and zest and slowly heat through, being careful not to break up the cooked vegetables.
- Remove from the heat and add the fresh basil leaves.
- Season with salt and pepper, if needed.
- Serve with crusty bread drizzled with olive oil and sprinkled with salt.
