1. 1

   Step 1

   Dice 450 g eggplant into 2 cm cubes. Place in a colander, sprinkle with 3 g salt, toss, and let sweat for 30 minutes.

   Timer 30 min
2. 2

   Step 2

   Blend 450 g tomatoes until smooth to create a puree.

3. 3

   Step 3

   Heat 30 ml olive oil in a skillet over medium-high heat. Sauté 450 g eggplant for 5 minutes until golden but firm. Transfer to a large pot.

   Timer 5 min
4. 4

   Step 4

   Add 15 ml olive oil to the skillet. Sauté 300 g chopped onions and 2 cloves chopped garlic with a pinch of salt for 3 minutes. Add to the pot.

   Timer 3 min
5. 5

   Step 5

   Add 15 ml olive oil to the skillet. Sauté 400 g diced capsicum with a pinch of salt for 3 minutes. Add to the pot.

   Timer 3 min
6. 6

   Step 6

   Add 15 ml olive oil to the skillet. Sauté 400 g diced zucchini with a pinch of salt for 3 minutes. Add to the pot.

   Timer 3 min
7. 7

   Step 7

   Add the tomato puree, 1 tsp fresh thyme, 20 black olives, 3 g salt, and 1 g black pepper to the pot. Mix well.

8. 8

   Step 8

   Bring the mixture to a simmer over medium-high heat, then reduce to low.

9. 9

   Step 9

   Braise the vegetables uncovered for 25 minutes, stirring occasionally, until tender and the liquid has reduced to a thick, moist consistency.

   Timer 25 min
10. 10

    Step 10

    Stir in 15 ml fresh basil and adjust seasoning with extra salt if needed. Serve with a drizzle of olive oil.

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