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Guillaume Brahimi shares a delicious French recipe.
Blanch and skin the tomatoes, cut in half and remove seed, dice the flesh- set aside
Heat olive oil in a saucepan over low heat and cook the eggplant, capsicum and onion separately with one clove of garlic and the zucchini with thyme until coloured. Drain the oil each time over a bain marie and reserve oil
In a large pot, place drained oil and heat over high heat. Add the vegetables, then the tomatoes and juice. Cook for 1.5hours.
Chop basil and mix through before serving.
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