Cup of Yum
1. Preheat your oven to 425ºF/220ºC.

While the oven is heating up, start the sauce.

1. Remove the tomatoes' core, then place them in a food processor or blender and puree to a thick foamy puree. (see note 9 if you don't have a blender/processor)2 lb / 900 g ripe tomatoes
2. Peel and chop the onions into large chunks (½-¾ inch square)2 onions
3. Peel and thinly slice the garlic cloves.3 cloves garlic
4. Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped onion and the salt. Cook for 4-5 minutes until the onion is soft with a hint of golden on the edges.3 tbsp extra-virgin olive oil2 onions½ tsp salt
5. Add the sliced garlic and stir for 30 seconds. Then pour in the wine. Stir well to remove any browned bits stuck to the bottom of the pan and cook for a minute.3 cloves garlic¼ cup / 60 ml white wine
6. Add the pureed tomatoes, thyme, black pepper, and sugar. Reduce the heat to medium-low, and simmer gently.1 tsp fresh thyme leaves¼ tsp black pepper½ tsp sugar

Prepare the veg

1. Cut the eggplant and zucchinis into ½ inch chunks and cut the bell peppers ¾ inch squares.1 eggplant2 zucchinis2 bell peppers (red, orange, or yellow)<span><br><br><br></span>
2. Toss the diced eggplant with 2 tablespoons of extra virgin olive oil and ¼ teaspoon of salt, then arrange on a large, rimmed baking sheet in a single layer.
3. Toss the bell pepper and zucchini with 2 tablespoons of olive oil and ½ teaspoon salt and arrange on a large, rimmed baking tray in a single layer.
4. Place the baking sheets in the oven with the zucchini and bell pepper tray on the top shelf and the eggplant on the middle shelf.
5. Cook for 15 minutes. After 15 minutes, remove the baking trays and stir the vegetables making sure they stay in a single layer.
6. Return the veg to the oven and cook for 10 minutes.
7. Remove from the oven and transfer the vegetables into the tomato sauce.
8. Simmer the sauce for 5-6 minutes. Then stir in the fresh basil and check the seasoning.2 tbsp chopped fresh basil