Many people aren’t too keen on capers, but please don’t leave them out entirely. They give such wonderful balance to this dish!

3 Courgettes, cut into thick slices, then halved
1 onion, sliced
Olive oil
Salt
4 stalks of celery, chopped
Broccoli, cut into small florets
2 tbsp tomato puree
6 tomatoes, quartered
100 g green olives, pitted
2 tbsp capers
2 tbsp white vine vinegar
Coriander leaves to decorate

1. In the oil, gently fry the courgettes and onions. Season.
2. Add the celery and broccoli, fry another few minutes.
3. Add the tomato puree, stir through, then add the tomatoes
4. Simmer for 15 minutes.
5. Add the olives, capers and vinegar, simmer another few minutes.
6. Decorate with coriander