Instruction

• Cut the aubergines in half lengthways
• Place them on the board, cut side down, slice in half lengthways again and then across into 1
• 5cm chunks
• Cut off the courgettes ends, then across into 1
• 5cm slices
• Peel the peppers from stalk to bottom
• Hold upright, cut around the stalk, then cut into 3 pieces
• Cut away any membrane, then chop into bite-size chunks
• Score a small cross on the base of each tomato, then put them into a heatproof bowl
• Pour boiling water over the tomatoes, leave for 20 secs, then remove
• Pour the water away, replace the tomatoes and cover with cold water
• Leave to cool, then peel the skin away
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil
• Brown the aubergines for 5 mins on each side until the pieces are soft
• Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides
• Repeat with the peppers
• Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step
• Tear up the basil leaves and set aside
• Cook the onion in the pan for 5 mins
• Add the garlic and fry for a further min
• Stir in the vinegar and sugar, then tip in the tomatoes and half the basil
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins
• Serve with basil