Batch cook this sauce for easy, healthy dinners in a rush - simply add wholemeal pasta. This recipe serves four. Add chicken, chickpeas and beans for extra protein. 

4 portions 

Ingredients:

• 200g aubergine

• 1 medium red pepper (160g)

• 1 small onion, chopped (70 g) 

• 70g sliced mushrooms

• 200g butternut squash, peeled

• 1 tablespoon olive oil (14 g) 

• 2 teaspoons dried mixed herbs

• 2 cans of chopped tomatoes (800 g) 

• 1 tbsp (drained) capers (9 g) 

• 10 grams fresh basil

COOKING METHOD 

1. Preheat your oven to 180°C fan.

2. Dice your vegetables into similar-sized chunks, approximately 3cm square.

3. Place the butternut squash and aubergine on a large baking tray and toss in a little olive oil. Pur into the oven.

4. After 15 mins add the peppers, onions and mushrooms - also tossed in a little olive oil and the mixed herbs.

5. When the vegetables are cooked, pour the cans of chopped tomato and capers onto the roasted veg and cook for another 15 minutes.

6. Stir through chopped fresh basil. Season to taste. 

NUTRITIONAL INFORMATION