Prep time 5 mins Cooking time 25 mins Serves 4 2 tsp olive oil 3 courgettes, ends trimmed, halved lengthwise and thinly sliced 3 Lebanese aubergines, ends trimmed, halved lengthwise and thinly sliced 1 red pepper, halved, deseeded and finely chopped 1 brown onion, halved and thinly sliced 1 garlic clove, crushed 800g canned chopped tomatoes 2 tbsp tomato purée 1 Heat oil in a large, deep frying pan over medium heat. Add courgettes, aubergines, red pepper, onion and garlic and cook, stirring, for 3 minutes or until onion softens. 2 Reduce heat to low. Add tomato and tomato purée and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens slightly. 3 Add beans and cook for 5 minutes or until beans are bright green and tender crisp. Remove from heat and stir through the basil.