Delicious flavours of the Mediterranean meld together to become a glorious stew.
In a deep and wide saucepan add half the olive oil and peppers, sautee over a medium heat for 5 minutes
Add the aubergine, adding a little extra oil and sautee for another 10 mins until the aubergine softens (Nobody likes undercooked aubergine, so keep going until its really cooked!)
Add the courgettes & garlic and cook for another 5 mins
Add the tomatoes, bay leaves, oregano and tomato paste and put the lid on the saucepan, simmer for 10 mins
Add the wine (if using) or a little water, capers and olives and simmer for another 15 mins
Check.- At this stage the vegetables should all start collapsing, the juices sort of squishing into each other. If it isn't quite to the squishy level desired, cook a little longer.
Taste for salt and pepper & add as needed. Serve with a little drizzle of olive oil.
This is delicious the next day, served at room temperature. Or serve over a pasta or as part of a mezze type lunch, with plenty of bread to dip into it.