1. Coarsely chop aubergine, then place in a colander and sprinkle with salt and leave for 30 minutes. Then rinse and pat dry.
  2. Heat oil in heavy based fry pan over a medium heat. Add thinly sliced onions, lower the heat and fry, stirring frequently for 10 minutes.
  3. Add crushed garlic and continue to fry for 2 minutes, stirring until onions are very tender and lightly browned.
  4. Add aubergine, sliced courgettes, tomatoes and their juice, the sugar, and the (thyme, parsley, basil and bay tied up in a) bouquet garni, salt and pepper to taste. Bring to the boil. lower heat to low, cover and simmer for 30 minutes.
  5. Adjust seasoning, remove and discard the bouquet garni. Garnish with basil leaves and serve.
  • Katt 01 Apr, 2009

    This can apparently be served: "hot, at room temperature or chilled."

  • Katt 01 Apr, 2009

    Serve with grilled/roast meat (roast lamb is ideal), poultry or cous cous.

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