INGREDIENTS
1
red pepper
1 can
organic plum tomatoes, drained
1/2
large red onion, finely chopped
1
garlic clove
1 tsp
freshly teared thyme leaves
1 tsp
freshly dried oregano
1 tbsp
balsamic vinegar
1 tsp
sugar
1
glug extra-virgin olive oil
sea salt and black pepper
2
large zucchini
3
japanese eggplants (or small regular ones)
2
large salad tomatoes
2
small red onions
2
thyme sprigs
1 pinch
freshy dried oregano
1
glug of extra-virgin olive oil
sea salt and black pepper