Ole! Don’t you feel like dancing already?

Okay, so back to the kitchen isn’t where it’s at – so let’s visit the outdoor market before we go there for our ingredients

No – only kidding – this is strictly a vegetarian menu – and would you want to eat my friend? No, you wouldn’t.

Take 2 gorgeous sweet onions – I used the local white still with the soil on them – though I washed it off before I cooked them, she explained hastily.

One small courgette. One small aubergine. One red pepper. So many tomatoes I staggered beneath the weight.
Chop to the size you like best – tiny for a sauce – bigger for a side dish or I use it on pasta too.
I fried the onion gently until transluscent with seasoning – black pepper, rock salt and honey – not too much honey as these young, fresh vegetables are naturally sweet and flavoursome – and some chilli to taste, of course. I add the tomatoes last – I don’t even bother to skin them as they are so fresh and delicious you really don’t have to. I added something I thought would be tomato paste, but turned out to be a small tin of passata – it was fine. I cooked for – Oh, goodness, I don’t know – until it smelled right – on a low heat, checking and stirring occasionally so it didn’t burn. Et voila! Or the Spanish equivalent.

I serve as a regular vegetable or as a pasta sauce with lots of shavings of good parmesan.

Buon gusto! I think that’s right – anyway, it’s close enough for you to get me, yes?

Sxx