Adapted from
Ingredients
4 tomatoes
Olive oil spray
1 bunch shallots, chopped
1 red capsicum, diced
1 yellow capsicum, diced
1 eggplant, diced
1 tbs pureed tomatoes
1/2 tbs chopped fresh thyme
2 tbs torn fresh basil leaves
2 garlic cloves, crushed
Method
Step 1
Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard. Chop the tomato flesh into medium dice. Spray oil in a frying pan over medium heat and add the shallots and capsicum and cook for a further 5 minutes. Transfer the shallots and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the shallot and capsicum to the pan and stir in tomato puree. Add thyme and tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm either on its own or with roast meat or fish.