This is an easy tomato stew which can either be a main meal or a side dish:
4 tomatoes 3 tablespoons olive oil 1 eggplant, diced 1 large onion, chopped 1 yellow capsicum, diced 1 red capsicum, diced 1 tablespoon tomato puree 1/2 tablespoon chopped fresh thyme 2 garlic cloves, crushed 2 tablespoons torn fresh basil leaves, plus extra to serve Bread, toasted, to serve
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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. Step 2 Heat the oil in a frying pan over medium heat and add the eggplant. Cook for 5-6 minutes. Transfer to a plate and set aside. Step 3 Add the onion to the pan and cook for 2-3 minutes, then add the capsicum and cook for a further 5 minutes. Step 4 Return the eggplant to the pan and stir in tomato puree. Add tomatoes, thyme and garlic. Step 5 Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil. Serve warm either on toast or with roast meat or fish.