-1-tablespoon extra virgin olive oil -1 large onion, finely chopped -1 garlic clove, crushed -100g aubergines, cut into 2.5cm dice -125g courgettes, cut into 2.5cm dice -60g green pepper cut into 2.5cm dice -60g red pepper cut into 2.5cm dice -120g fresh vine tomatoes, roughly chopped -3-tablespoons tomato puree -1-teaspoon brown sugar -pinch cayenne pepper -1 litre vegetable stock -20g sun dried tomatoes, diced -salt and freshly ground pepper
To Garnish û a handful of fresh basil leaves
Instructions:
-Heat the oil and cook theonion gently for 10 minutes in a covered saucepan without colouring. Add thegarlic, 40g aubergine, 75g courgettes, 25g each of green and red peppers, thetomatoes, tomato puree, brown sugar, cayenne and stock. Cover, bring to the boil,simmer for 10 minutes. Puree the soup in a liquidiserand transfer to a clean saucepan.
-Fill a saucepan withsalted water and bring to the boil. Add all remaining vegetables and simmer for1 minute. Drain and add to soup with sun dried tomatoes. Garnish and serve withbasil.
