Ingredients List



  1. Sauté the onion and garlic in a hot pan with a little water, adding more if it sticks, until the onion is translucent. 
  2. Turn the heat up and then add the eggplant, adding more water and cook for 5 minutes. 
  3. Then stir in the zucchini and peppers and cook for a further 5 minutes. Continue adding water when needed. 
  4. Add the tomato puree, fresh tomatoes, herbs, chopped tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil. 
  5. Transfer the mixture into your slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened.
  6. Season and scatter over some more basil. 
  7. Serve with fresh bread or rice.