Ingredients:
1 medium aubergine (eggplant) [about 600g]
60ml olive oil
2 carrots, peeled and finely diced
1 medium red bell pepper, cored, de-seeded and finely diced
2 large green bell peppers, cored, de-seeded and finely diced
2 small courgettes peeled and diced
1 small tart apple, cored, peeled and chopped
4 large garlic cloves, finely minced
180ml tinned tomatoes, chopped
60ml fresh lemon juice
1/2 tsp sugar
salt and freshly-ground black pepper, to taste
Method:
Pierce the aubergine all over with a sharp-tined fork then place on a baking tray and transfer to an oven pre-heated to 180°C. Bake for about 50 minutes, or until completely soft, turning half way through. Remove from the oven at this point and set aside to cool. Once cold enough to be safely handled scoop out as much of the pulp from the eggplant as possible and chop this corsely.
Add the oil to a large flame-proof casserole dish over medium-high heat then add the carrots and fry, stirring frequently, for 5 minutes. Now add the bell peppers and cook for 4 more minutes before adding the courgettes. Fry for another 4 minutes then add the apples. Cook for a further 4 minutes then add the eggplant flesh along with half the garlic. Cover the pan and simmer over low heat for about 40 minutes before adding the tomatoes. Return the dish to a simmer and continue cooking for a further hour, stirring occasionally.
Take off the heat then stir in the remaining garlic, the lemon juice and the sugar. Season to taste with salt and freshly-ground black pepper then transfer the mixture to a bowl, cover and refrigerate over night for the flavours to combine before serving.
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