Serves 4-6
INGREDIENTS
6 tablespoons extra virgin olive oil
2 red capsicums, deseeded and cut into large chunks
2 yellow capsicums, deseeded and cut into large chunks
2 zucchinis, cut into one inch slices
2 medium eggplants ,cut into 5cm/two inch cubes
2 yellow onions, sliced
3 cloves garlic, minced
2 x 14oz cans plum tomatoes, crushed by hand
1 tablespoon herbes de Provence
4 tablespoons Bomba! XXX
Kosher salt and freshly ground black pepper
extra virgin olive oil and fresh basil, to serve
Method
Preheat the oven to 350°F.
In a large, flameproof casserole, heat 1 tablespoon of the oil and sauté all the vegetables over a high heat for around 10 minutes, or until they are beginning to caramelize, stirring occasionally.
Add the garlic for the final minute.
Pour over the tomatoes. Stir in the herbes de Provence, and the Bomba, then season to taste. Cover with a lid and cook in the oven for an hour, or until the vegetables are soft and the sauce is thick.
To serve, tear some fresh basil leaves and scatter over the top, and drizzle with extra virgin olive oil.
