A super-tasty summer sauce, loaded with veggies, which goes well with pasta, polenta or bread. My crisper drawer was overflowing with veggies from a friend’s garden so adapted a recipe I found here to include what I had in the fridge. The original is completely no-cook, but I did the cooking part of mine in the morning before the day got too hot.

Serves 4

Ingredients

1 medium eggplant (aubergine)
1 medium red pepper (capsicum)
1 medium zucchini (courgette)
2 large, ripe tomatoes
1/2 cup oil-packed artichokes
1/2 cup black olives, pitted
1 tbsp capers
handful basil leaves
2 cloves garlic, minced
pinch red pepper flakes
2 tbsp olive oil + extra for frying
salt and pepper to taste

Directions

Heat a good splash of olive oil in a medium skillet. Dice the eggplant into bite-sized pieces and fry over medium heat until browned, about 15 minutes. Drain on paper towel. Add another dash of oil to the skillet if needed. Cut the pepper into strips and fry over medium heat until browned, about 10 minutes. Add to eggplant on paper towel. Repeat with the zucchini and set it all aside to cool.

Roughly chop the tomatoes, artichokes, olives, capers and basil.

Mix everything together in a bowl and cover. Let rest at room temperature for a couple of hours or more, for the flavours to infuse.

Serve with a sprinkle of finely grated pecorino or parmesan to taste.