|1 cup white onion, chopped||1 cup red tomatoes, chopped|
|1 cup aubergine/courgette, chopped||Olive oil|
|1 cup red/green peppers, chopped|
Place all the vegetables in a shallow roasting tray and drizzle olive oil over. Stir to coat all the vegetables with the oil, and bake in a medium to hot oven for 25 minutes.
When cooked and lightly browned on top, remove from the oven. Leave to cool, then place in a sealed container and put in the fridge overnight - the flavours intensify if left for a day or two before using.