|Prep time||20 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.