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The Caterer

Cannoise

11 September 2006
Cannoise

Ingredients

20cl virgin olive oil
100g onions finely chopped
2 garlic cloves crushed
marjoram
thyme
120g red peppers finely diced
120g green pepper finely diced
120g yellow peppers finely diced (do not peel peppers) chopped
50g plum tomatoes peeled and finely chopped
50g courgettes finely chopped
30g aubergines finely chopped
1tbs tomato purée
20cl tomato juice
salt and black pepper

Method

Heat oil and sweat the onions. Add garlic and herbs. Cook until soft. Add peppers and season and cook until soft. Add tomatoes courgettes and aubergines and cook until soft. Stir in tomato purée. Add tomato juice and simmer for 10 minutes. Adjust seasoning.

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