twimii - the way i make it is

Ingredients

Serves 2

• 1 aubergine (eggplant)
• 2 courgettes (zuchinni)
• 2 onions
• 6 medium sized tomatoes
• 1 red pepper
• 1/2 green pepper
• 1/2 yellow pepper
• 2 cloves of garlic
• 1 teaspoon of dried basil
• olive oil
• salt and black pepper

Instructions

1. Drain the aubergine and courgettes:
   1. Slice the aubergines lengthwise in half and cut into 1 inch chunks, wipe the chunks with kitchen paper removing any excess moisture
   2. Chop the courgettes into 1 inch chunks also and wipe the chunks with kitchen paper removing any excess moisture
   3. Place these in a colander and sprinkle generously with salt (to further draw out the moisture)
   4. Place a suitably sized place over the chunks in the colander and weigh down (I used bags of carrots as the weights)
   5. Leave for an hour to drain
2. Crush the two cloves of garlic
3. Peel and chop the onions roughly into quarters and in a large saucepan fry, together with the garlic, gently for 10 minutes - with the lid on
4. Remove the stalks, seeds and white pith from the peppers
5. Put half the yellow pepper and half the green pepper in a covered bowl in fridge for future use, and chop the rest roughly into large chunks
6. Now that the onions have been frying for 10 minutes, add the peppers
7. Remove the chunks of courgette and aubergine from the colander and remove excess moisture with kitchen paper, and add to the pot
8. Now add the basil and a seasoning of salt and pepper, stir around thoroughly once, then replace the lid and leave to cook for 30 minutes
9. In the meantime peel and quarter the tomatoes and remove their seeds
10. To peel the tomatoes first loosen their skin by plunging them in boiling water for 1 min, then take out, let them cool and the skin should peel of easily
11. When the 30 minutes are up, add the tomatoes, taste to check the seasoning, and leave to cook for another 15 minutes with the lid off.

From Delia Smith's Complete Cookery Course