1 tbs olive oil
4 (about 500g) courgettes, halved lengthways, cut crossways into 2cm-thick slices
2 peppers (any colour), deseeded and cut into 2cm pieces
1 large (about 500g) aubergine, cut into 2cm pieces
2 onions, halved, coarsely chopped
4 garlic cloves, crushed
500g skinned fresh tomatoes, roughly chopped OR 1 x 400g cans diced tomatoes
2tsp dried mixed herbs (optional)
160ml (2/3 cup) water
2 Tbsp tomato paste
1 tin of chickpeas or haricot beans, well drained and rinsed
Heat the oil in a large saucepan over medium heat. Add the courgettes, aubergine, onion and garlic then cook, stirring it occasionally, for 5 minutes or until the onion has softened.
Add the tinned tomatoes, dried herbs (if you're using them) and water to the pan and cover with a well fitting lid. Stir it occasionally and cook it for 20 minutes, or until the vegetables are tender. If you're adding tins of chickpeas or haricot beans, add them now with the tomato paste and cook, stirring well, for around 5 minutes or until the sauce thickens. Season with salt and pepper, sprinkle with fresh herbs. Serve with bread or rolls to soak up the juices.