Packed for of tomatoes a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. This dish is great cooled and stored in the fridge for dinner the next day.
Serves 4 Preparation 15 minutes Cook Time 40 minutes
1 tbsp. olive oil
260g/90z red onions diced
2 cloves of garlic diced
500g/18oz aubergine cut into big chunks
450g/16oz courgettes cut into chunks
500g/18oz peppers cut into chunks
450f/160z tomatoes rough chopped
700g Passata
500ml water
1 tsp. Vegetable bouillon
3 bay leaves
Rind of a lemon
30g/1oz Basil
Method
- Heat oil in a large pan and fry red onion and garlic until soft
- Add all ingredients apart from lemon and basil and simmer for 40 minutes
- Once cooked grated lemon rind over and sprinkle on basil
- Serve with baked potatoes.
