Serves 10 | Cooks In 80 mins


  • 5 Peeled and sliced red onions
  • 10 Peeled and crushed garlic cloves
  • 5 Diced aubergines
  • 7 Diced courgettes
  • 7 Diced red or yellow peppers
  • 15 Peeled and diced tomatoes
  • 1 Bunch of torn basil
  • 50ml Olive oil
  • 5 Sprigs of thyme
  • 400g Chopped Tomatoes
  • 2Tbsp Balsamic vinegar
  • 1 Lemon
  • 600ml Vegetable stock (paste)

Allergy information


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  1. Heat the olive oil in a large heavy bottomed pan and batch fry the aubergines, peppers and courgettes until golden and set aside.
  2. Add the onion garlic and thyme to the pan and cook on a medium heat for 10-15 minutes or until golden.
  3. Return the aubergine, courgette and peppers to the pan and stir in the fresh and tinned tomatoes, the chicken stock and season with balsamic salt and pepper.
  4. Simmer over a low heat for 30-35 minutes, then add the torn basil, adjust the seasoning and grate over the lemon zest.