½ lb onions, peeled a chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 lb courgettes, washed & sliced
1 lb tomatoes, skinned & chopped
1 red pepper. Deseeded & sliced
1 teaspoon parsley, chopped
Salt & freshly ground black pepper
Heat the oil in a pan and add the onion & garlic. Stir to coat with the oil and then reduce the heat. Cover with a layer of greaseproof that sits just on top of the onion, it helps to keep the moisture & flavour in, and it also speeds up the cooking. Put the lid on the pan and cook slowly for about 10-12 minutes, or until the onion is translucent.
Note for Nancy: Remove the greasproof 😉
Add the remaining ingredients & simmer with the lid on for about 30 minutes.