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- Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.
- Add peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on.
- Pour in the passata or tinned tomatoes and wine, stir and check the seasoning. Cook for a further 5 minutes without the lid.
- Stir in the basil.
- When cooked, blend until smooth and whisk in Nutilis Powder.
Tip from the chef
You can serve this with pasta or smooth mashed potato on top.