MEDITERRANEAN VEGETABLE SAUCE

Recipe from Eileen Green's Special Recipies p66

Total recipe - 14.5g pro/27 units
Each 100ml serve is 1g pro/1.8 units

This recipe makes about 1.5 litres of good rich sauce, full of chunky vegetables, great for all kinds of low protein pasta and a filling for pancakes.

2 tbsp. oil - 0
200g onion, peeled - 3g pro/4 units
10Og courgettes / zucchini (green) 1g pro/2 units
300g aubergine / eggplant - 3g pro/5 units
2 large cloves garlic
1 bay leaf
50g tomato puree - 0.5g pro/1.5 units
2 x 400g tin tomatos (800g) - 7g pro/14.5 units
1 tsp. dried basil
salt & pepper to season
water to 1500ml (as necessary)

Heat the oil in a saucepan. Roughly chop the onion, courgette and aubergine and add them to the pan. Stir. Roughly chop the garlic and stir it in with the bay leaf. Put the lid on the pan and cook gently for about 10 minutes or until the vegetables are lightly browned. Stir in the tomato puree. Add the tins of tomatos and stir well, breaking the tomatos up with the back of a spoon. Stir in the dried basil and season well with salt and pepper. Bring to the boil and simmer for about 20 to 30 minutes. Serve hot.
Sauce freezes well.