How to make it

  • Cut the eggplants and zucchinies across into slices about 2cm thick, then arrange them in layers in a colander, sprinkling each layer with salt. Top with a weighted plate and leave to drain for 1 hour
  • Heat the oil in a large heavy-based pan over low heat, add the onions and fry gently for about 10 minutes until soft but not coloured. Stir in the tomato puree and cook for 3-4 minutes, stirring occasionally.
  • Rinse eggplant and zucchini in cold water, then pat dry with absorbent paper and add to pan. Stir in the garlic and peppers, cover and simmer for 20 minutes.
  • Add the tomatoes and the rest of seasoning, stir, and leave to cook for a further 40-45 minutes. Remove the lid for the final few minutes to let the sauce reduce if the dish seems too liquid. Taste and adjust the seasoning before serving.

Reviews & Comments 1

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    " It was excellent "
    fishtrippin ate it and said...
    Love the spices in this!
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