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The ingredients vary according to where, when and what is good in your garden or the shops.

An assortment of vegetables is cooked slowly in good quality olive oil. Assemble what you can from the following list; onions are essential. Starting at the top of the list, shred, chop or julienne each one then cook in hot oil. While each one is cooking you can prepare the next one. As they cook, add a new one to what is already in the pan; stir steadily.

Onions

Capsicums (bell peppers) any colour(s)

Aubergines (eggplants)

Courgettes (zucchini)

Ail (Garlic) finely minced

Tomatoes

Herbs (basil, etc.)

Cook a few minutes more, then lower heat, put lid on pan, cook another 40 minutes.

Add or subtract ingredients as available; avoid root vegetables or stringy ones like Celery.

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