Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

For variations, try using red wine instead of water, or chillies for extra bite. This is very good with Anouchka’s Chilli Garlic Bread.


  • 9 tbsp olive oil
  • 2 red onions, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 3 red peppers, deseeded and roughly chopped
  • 2 aubergines, roughly chopped
  • 4 courgettes, roughly chopped
  • 3 x 410 g tins chopped tomatoes, or 1 kg fresh tomatoes, skinned
  • 400 ml water
  • a bunch of oregano, chopped
  • a bunch of marjoram, chopped
  • a bunch of flat-leaf parsley, chopped
  • sea salt
  • freshly ground black pepper


    Heat 3 tablespoons of the olive oil in a large saucepan over a medium heat, add the onions and garlic and sauté for 3 minutes. Add the peppers, aubergines and courgettes, mix well and cook for a further 5 minutes or until the vegetables have gained a little colour. Then add the tomatoes, water, herbs and seasoning, mix well and simmer gently over a reduced heat for a further hour, stirring from time to time. When cooked stir in another 6 tablespoons of olive oil and check the seasoning. Serve hot or at room temperature.