dinner, goto, vegan, vegetarian
This recipe can be varied according to what is in season and what you have in your fridge.
Equal quantities of sliced zucchini, diced peeled aubergine and skinned and quartered tomatoes.
Put all into a saucepan, together with some seeded and diced pepper, sliced onions, crushed garlic and torn basil leaves. Add oil and salt & pepper.
Cover and cook slowly until it becomes liquid and bubbly.
Then remove the cover and cook over a moderate heat until the sauce has lost disappeared and the whole is a delicious mush.
It’s especially nice with roast lamb, but great with almost any meat, and leftovers are nice heated up and used as a light lunch on hot buttered toast, or as a filling for crepes, or as a dip with pita bread.