1 tablespoon of olive oil
2 cloves of garlic
1 onion - chopped into chunks
1 aubergine
3 courgettes
1 red pepper - cubed
1 yellow pepper - cubed
2 tablespoons of tomato puree
8 fresh tomatoes - skinned, deseeded and cut into quarters
6 spring onions - finely chopped
1 bunch of coriander - finely chopped
Anglesey sea salt
black pepper

METHOD

In a large frying pan fry the onions and garlic in the oil for approx 3-4 min until soft. Cut the aubergine lengthways into four and remove the seeds and cube. Cut the courgette likewise. Add the aubergine and courgette to the frying pan. Add the salt, pepper and tomato puree and brown before adding the peppers. Cook together for a further 3-4 min. Place the tomatoes in a large bowl and add the ingredients from the frying pan along with the spring onions and coriander. You could add a little Balsamic Vinegar if desired.Mix well before serving. Serve with Bulgar Wheat hot or cold.

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