A classic dish that’s so versatile and counts for several of your five-a-day!  Slow cooking on medium to low heat makes the most of the flavours. It is another versatile dish. Enjoy!


  • 3-4 tbsp olive oil
  • 1 large red onion
  • 2 cloves of garlic, crushed
  • 500g aubergine
  • 2-3 red peppers
  • Sprig of thyme or ¼ tsp dried thyme
  • 500g courgette
  • 500g tomatoes


  1. Cut the onion, aubergine, peppers, courgettes and tomatoes into small (about 1.5cm) dice.
  2. Heat 2 tbsp olive oil in a large frying pan. Turn the heat down to medium/low. Add the onion and a pinch of salt. Put the lid on and let them cook gently, without browning the onion. It’ll take about 15-20 mins. Don’t rush – you want the onions to be so soft that there is no crunch left when you try a bit.  Add the garlic and cook for a couple of minutes.
  3. Add the aubergine and pepper.  Stir to coat in oil.  If it looks a bit dry, add a tablespoon or two of olive oil.  Cover with a lid until they begin to soften – the aubergine will have darkened in colour.  This will take about 15-20 mins.  Stir occasionally to stop the bottom of the pan burning – but not too much as you want the ingredients to keep their shape! ⠀
  4. Add the thyme. ⠀
  5. Stir in the courgette and tomato.  Season with salt and pepper. ⠀
  6. Cook steadily on medium heat with the lid off until the wateriness disappears. ⠀
  7. Serve hot, warm or cold garnished with parsley or basil and maybe some olives.  Before serving, remove the thyme stalk, if used.⠀

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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