One finely chopped red onion
1 large chopped red pepper
1 chopped courgette
1 chopped aubergine
1 tbsps coconut oil
1 tin of chopped tomatoes
Finely chopped fresh herbs

Melt the coconut oil in a large pan, add the onion and a bit of garlic and fry it until browned.

Add the remaining veg until it’s almost cooked, and pour in the tin of the chopped tomatoes and 2 tbsps of tomato puree.

Simmer on a low heat until cooked. You can even have it over the top of a lovely jacket potato.

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