Preparation

• Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.
• Add peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on.
• Pour in the passata or tinned tomatoes and wine, stir and check the seasoning. Cook for a further 5 minutes without the lid.
• Stir in the basil.
• When cooked, blend until smooth and whisk in Nutilis Powder.