Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine French
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 226
Fat 18g
Saturates 3g
Protein 4g
Carbs 15g
Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Peel and finely dice the onions. Remove the stem and seeds from the capsicums and slice into strips. Finely grate the garlic. Slice the aubergine and courgette into 1/2 cm-thick rounds.


In a large saucepan or cast-iron pot, heat 4 tbsp of olive oil over a medium heat. Sauté the onions and cook until softened but not browned, approx. 4 minutes. Add the garlic and stir for several seconds. Drain the tomatoes, then add to the pot along with the thyme leaves. Simmer gently over a low heat, uncovered, stirring occasionally, until slightly reduced, approx. 10 minutes. Stir in the tomato paste and set aside.


Heat the remaining olive oil in a large frying pan and evenly space the capsicum slices in the pan. Cook for 5 minutes, or until just tender. Season to taste. Repeat this process with the aubergine and courgette rounds, keeping each ingredient separate. Preheat the oven to 180°C, gas mark 4.


Spread the tomato sauce in the base of an oven-proof dish and arrange the vegetables in the dish, alternating between each to cover the tomato base.


Place in the preheated oven for 15-20 minutes.


Serve immediately.