Serves 6 Prep 10 min Cook 25 min

3 tbsp (45ml) olive or avocado oil
1 onion, sliced
3 cloves garlic, crushed
2 brinjals, cut into chunks
4 baby marrows, sliced
1 red pepper, cut into chunks
1 yellow pepper, thickly sliced
2 x 410g tins chopped tomatoes
½ cup (125ml) vegetable stock
1 tbsp (15ml) tomato paste
1 tsp (5ml) sugar
salt and freshly ground black pepper,to taste
Parmesan and fresh basil, to serve

1 Heat the oil in a large saucepan.

2 Fry the onion until soft, add the garlic,
vegetables, chopped tomatoes,
stock, tomato paste, sugar and
season well.

3 Simmer on a low heat for 25 minutes
or until the vegetables are soft and
the sauce has thickened slightly.

4 Serve with shaved Parmesan and torn
basil leaves.