1. Peel the peppers using a potato peeler then remove the seeds and cut into large chunks. Set aside.
  2. Score a small cross on the base of each tomato, then cover with boiling water. Leave for 20 secs, then cool in a bowl of cold water. Peel, deseed and roughly chop the flesh. Set aside.
  3. Heat 2 tbsp of oil in
    a large frying pan then brown the aubergines for 5 mins all over, until soft. Remove to a plate then fry the courgettes in another tbsp of the oil for 5 mins or until golden. Add the peppers and onion, then the garlic and fry for
    a further minute.
  4. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the rest of the vegetables to the pan with some salt and black pepper, and cook for 5 mins. Serve with the remaining basil scattered over.

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Keep onions fresh by storing them in a pair of old tights. Tie a knot in the tights between each one then hang them up in a cool, dry, spot


2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
2 large aubergines, cut into large chunks
4 small courgettes, thickly sliced
1 medium onion, thinly sliced
3 garlic cloves, crushed
1 tbsp red wine vinegar
1 tsp sugar
Small bunch basil, leaves torn


Time: 20 minutes
Serves: 4
Nutrition: 241 Cals, 16g Fat, 2g Sat Fat