Origin: Me, Elizabeth David

An excellent side dish for meat, baked potatoes, or just serve on some rice.


  • Aubergine, cubed
  • 2 Red Peppers, cored, deseeded and finely chopped
  • 2 Courgettes, finely chopped
  • Tin of tomatoes, chopped
  • Onion, finely chopped
  • Garlic clove, crushed
  • Fresh parsley, chopped
  • Olive oil, salt and pepper

Heat some oil in a large pan and melt the onions. Add the red peppers and cook until soft, add the courgettes and aubergine and cook for a minute or two. Add the tomatoes and garlic, salt and pepper. Cook until soft, about an hour probably. Ideally, it should be neither dry nor watery, cover if it's getting too dry, and remove the cover to let it get dryer if it is too watery. Add the fresh chopped parsley, and if you have some extremely good extra virgin, single estate olive oil add some of this as well.