Gather your ingredients. Prepare the following:
1 red onion, diced
1 stick celery, diced
2 cloves garlic, sliced

In a large pan heat:
1/4 c extra virgin olive oil

Add the prepared onion, celery and garlic and fry for three minutes, then stir in:
2 tablespoons balsamic vinegar
pinch of sugar
700g tomatoes, skins removed (grated, passata or canned)
200ml water
1 stalk rosemary, leaves roughly chopped
1 tablespoon dried oregano
1/4 c olives, pitted
1 x 400g can butterbeans, drained

Simmer gently for 20 minutes. Preheat oven to 180°C.
Meanwhile cut the following vegetables into 3mm slices:
1 aubergine (if it’s a large aubergine cut in half lengthways)
1 red capsicum, deseeded and chopped into three pieces length ways along natural lines before slicing
1 orange capsicum, deseeded and chopped into three pieces length ways along natural lines before slicing
1 zucchini
1 potato or kumara

When the sauce in the pan has thickened remove from the heat and season with:
3 sprigs fresh basil, roughly chopped
1 teaspoon salt
1/4 teaspoon cracked black pepper

Stir through and pour into an ovenproof dish drizzled with olive oil. Starting from the outside arrange the sliced vegetables on the top, so they stand upright but lean against each other. Top with:
2 tablespoons extra virgin olive oil
1 tablespoon rosemary, chopped

Cover and bake for one hour and 50 minutes.

This recipe is provided courtesy of The Veggie Tree. You can purchase The Veggie Tree’s cookbooks here: https://www.theveggietree.com/shop