This can be enjoyed as a meal or served as a side dish with chicken, steak or braaied meat.
|30 ml||fresh chillies — 573|
|2||red onion — chopped|
|2||fresh thyme — sprigs|
|4||garlic — cloves, crushed|
|2||brinjals — cut into chunks|
|1||red pepper — diced|
|1||yellow pepper — cubed|
|8||courgettes — baby, chopped|
|30 ml||tomato paste|
|820 g||tomatoes — chopped|
|lemon — zest and juice|
|salt and freshly ground black pepper|
|250 g||baby tomatoes|
|fresh basil — handful|
Preheat the oven to 230°C.
1 Heat the oil in a large pan or shallow saucepan.
Fry the onions, thyme and garlic for 5 minutes.
Add the brinjals and stir-fry for another 5 minutes.
2 Add the peppers and baby marrows and stir in the tomato paste.
3 Add the canned tomatoes and let the mixture simmer for 15 minutes,stirring occasionally to prevent burning.
4 Add the sugar, lemon zest and juice and season with salt and pepper.
Add the baby tomatoes,mix and transfer to an ovenproof dish.
Bake for 15 minutes.
5 TO SERVE
Sprinkle the basil over and serve with the baguette.