1 Score the skin on the tomatoes with a knife (so the score lines mark out 1/4's).
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Place the tomatoes in boiling water for 30 seconds, remove and place in iced water for 20 seconds. Peel off the skin and discard.
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Roughly chop the tomato flesh and place in blender with black pepper, crushed garlic and herbs. Blend for 30 seconds until fairly smooth but with some chunks remaining.
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Roughly chop the aubergine, courgette, onion and peppers into bitesize chunks.
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Place the tomato puree in the bottom of an oven proof dish, pour over all the veg and lightly stir so the tomato lightly coats some of the veg. Sprinkle a few more herbs on the top.
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Place in an oven preheated to gas mark 4/180c for 40-45 mins until the veg is soft and browned on top. Remove from oven and serve, it will serve 2 as a meal on its own or 4 as a side.
