1 yellow capsicum
500 g tomatoes
300 g aubergine
400 g courgettes
3 red onions
2-3 garlic cloves
1 tbsp olive oil
100 ml white wine
100 ml tomato juice
100 ml balsamic vinegar
2 tbsp tomato purée
2 tbsp vegetable stock powder
1/2 tsp black pepper, coarsely ground
Pinch cayenne pepper
1 tsp salt
3 tbsp fresh oregano
2 tbsp Italian herb mixture for salads
125 ml Siucra/McKinney's Jam Sugar

Rinse and trim the capsicums, tomatoes, aubergine and courgettes. Peel the red onion and garlic. Dice all the vegetables finely. Heat the oil in a saucepan and fry the vegetables lightly. Add the wine, tomato juice and vinegar, cover and simmer for 10 minutes. Stir in the remaining ingredients and simmer for a further 5 minutes.

Pour into warm, sterilized jars.