Pisto

Method

Heat the olive oil in a large, heavy-bottomed pan over medium heat and soften the diced onions and minced garlic for about 5 minutes until translucent. Add the diced aubergines and courgettes, cooking for 10 minutes whilst stirring occasionally to ensure even cooking. Stir in the diced peppers and tomato puree, then add the diced tomatoes with their juices and the oregano, salt and pepper. Reduce the heat to low and simmer gently, uncovered, for 30-40 minutes, stirring from time to time, until all the vegetables are very tender and the mixture has reduced to a thick, jammy consistency. Taste and adjust the seasoning as needed. Serve warm or at room temperature, either as a side dish or tapa.