Ingredients

The following ingredients have 8 Servings
  • 1 eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))
  • 1/2 tsp salt (, cooking / kosher salt)
  • 3 tomatoes (, chopped (~150g / 5oz each), Note 1 canned subs)
  • 6 tbsp extra virgin olive oil
  • 2 brown onion (, chopped 1cm / ⅖" cubes (~150g / 5oz each))
  • 2 capsicum (1 red, 1 yellow), ( cut into 2cm / ⅘" cubes (~200g / 7oz each))
  • 2 zucchinis (courgettes), ( diced into 1.5cm / ½" pieces (~200g / 7oz each))
  • 2 garlic cloves (, finely chopped (~3 tsp))
  • 1 tsp fresh thyme leaves (, chopped (Note 2 for subs))
  • 3/4 tsp salt (, cooking/kosher salt)
  • 1/4 tsp black pepper
  • 20 black olives (, pitted, halved)
  • 1 tbsp fresh basil (, finely chopped, plus more for garnish (Note 2 subs))
  • Extra virgin olive oil (, for drizzling)

Instruction

  • Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
  • Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)