This vegetable dish makes a full flavoured and rich sauce, using home made tomato jam as its base.
Heat the olive oil in a heavy-based frying pan.
Fry the diced eggplant until golden and remove from the oil.
Fry the basil and parsley leaves until crisp and remove from the oil straight away.
Fry the capers until crisp and remove from the oil.
Drain a little of the oil off, then add the garlic, onion and anchovies.
Fry gently until soft.
Add the capsicums and cook out until soft.
Add the tomato jam & olives & cook a further 5 minutes.
Add all the ingredients together and season with the salt and pepper.
Splash the tomatoes with olive oil and season with salt. Roast at 150 c for about 1 hour or until soft and well caramelised.
Pass through a mouli.
Cook the onion and garlic slowly together until soft, about 8 minutes.
Add the pulped tomatoes, sugar and vinegar and simmer 1 hour, until well reduced and a jam like consistency. Check the balance of the vinegar and sugar.
Cool and refrigerate.
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