Preparation time: 10 minutes
Cooking time: 45-60 minutes
1 jar 750g Dolmio 100% Natural Bolognese sauce
1 medium aubergine
3 tbsp extra virgin olive oil
2 onions, peeled and thinly sliced
3 cloves garlic, peeled and chopped
1 bay leaf
1 green and red pepper, halved, deseeded and chopped
225g courgette, trimmed and thickly sliced
100ml red wine (optional)
30g freshly chopped oregano
15g fresh rosemary, chopped
45g fresh flat leaf parsley
Serve With: Fresh Italian bread
1. Remove the tops of the aubergine and cut into chunks. Rinse the aubergine, drain thoroughly and then pat dry with kitchen paper.
2. Heat the oil in a large pan. Add the onion and cook for 5 minutes or until softened. Stir in the aubergine and cook for a further 5 minutes.
3. Add the garlic, bay leaf, peppers, courgettes and stir well. When softened, add the Dolmio Bolognese sauce, wine, oregano and rosemary. Bring to the boil, then reduce to a simmer. Cover the pan and continue to cook, stirring occasionally for a further 50 minutes or until the vegetables have softened and the sauce has thickened.
4. Stir in the parsley, serve in warmed serving bowls. Serve with plenty of Italian bread and crisp seasonal salad.