Description

Cooking time:

Method

1. Cut the pepper in half, cut off the stalk, scoop out the seeds and finely chop the flesh. Trim the aubergine and courgettes and cut into small cubes.
2. Heat the oil in a heavy-based saucepan, gently sauté the onion, garlic and red pepper for 10 mins until soft. Add the aubergine and courgettes and stir to coat with oil. Cook gently for another 5-10 mins. Add the tomatoes and half-fill the empty can with water (approx 200ml).
3. Add the tomato-flavoured water, the rosemary and sugar, cover and simmer gently for 30 mins, stirring occasionally.
4. Purée until smooth using a hand-held blender or food processor. Return to the pan and mix together. Serve with rice.