Ingredients

• 1 large aubergine, washed and sliced into cubes
• 3 baby marrow, washed and sliced
• 1 onion,chopped
• 1 red pepper, seeded and sliced
• 1 yellow pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 125 ml olive oil
• Salt and freshly cracked black pepper
• 2 garlic cloves, crushed
• 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes
• 1 x 50 g sachet Rhodes Quality Tomato Paste
• 4 sprigs of fresh thyme

Method

1. Heat the olive oil over high heat in a saucepan with a lid.
2. Add the aubergine and the baby marrow and season.
3. Cook, stirring often, until the vegetables start to brown.
4. Set aside
5. Add the onions, peppers and garlic to the pan and cook until softened.
6. Return the aubergines and baby marrows to the pan.
7. Add the Rhodes Quality Chopped & Peeled Tomatoes and the Rhodes Quality Tomato Paste and stir to blend.
8. Add the thyme.
9. Lower the heat and cover with the lid.
10. Simmer gently until the vegetables are cooked through.
11. Season to taste and serve.