Get more of your five-a-day with this hearty stew from BBC show Nigel Slater's Simple Suppers. This recipe should make enough to feed 4 and with enough leftover to make a veg pie or pasta sauce for the next day
a large aubergine, halved and thinly sliced
3, halved and sliced courgettes
4, (orange and red) peppers
2 onions, peeled and roughly sliced
2 garlic peeled and crushed
marjoram, parsley and thyme
3 medium, quartered tomatoes
12 or so cherry tomatoes
500ml jar or pack tomato passata or crushed tomatoes
3 bay leaves
The trick here is to avoid the temptation to cook this like a stew with all the ingredients lumped in together. It takes longer to cook them separately, but the individual attention allows each ingredient to keep its own character. You end up with layers of flavour rather than a casserole. Like quiche, this is better served warm than hot.
Heat a shallow layer of olive oil in a large, low sided pan and brown the aubergine on both sides. Remove from pan and set aside. Fry each of the other vegetables separately in the order above, adding more oil as necessary, until each is pale gold. Remove as each one is ready and set aside.
When you reach the onions, cook in the same way along with the garlic but when cooked, donít remove from the pan. Add the herbs, along with the tomatoes and allow to cook a little before transferring the cooked peppers back into pan. Add the passata and leave to simmer, with the lid on. When the sauce is reduced a little transfer the aubergine and courgettes back in to the pan along with the bay leaves and season. Taste Ė leave to simmer for a few more minutes. Stir gently with a handful of torn basil leaves and serve.
Watch Nigel Slater's Simple Suppers on Wednesday's, 8.30-9.00pm on BBC ONE and BBC One HD.