125ml (4fl oz) olive oil
6 medium courgettes, cut into 12mm (1/2 in) pieces
200g (7oz) medium-diced onions
1 red pepper, seeded and medium-diced
6 cloves garlic, peeled and finely chopped
200g (7oz) diced fresh tomatoes
125ml (4fl oz) tomato puree
30g (2oz) capers, drained
60ml (2fl oz) balsamic vinegar
Salt and freshly ground black pepper to taste
90g (3oz) coarsely chopped walnuts, toasted
Steps
Heat the oil in a large non-stick saute pan over medium-high heat. Add the courgettes and cook, stirring frequently, until lightly browned on all sides, about 5 minutes. Add all the remaining ingredients except the nuts and simmer for about 15 minutes, stirring frequently to prevent sticking. Season to taste, cool and transfer to a glass or ceramic serving bowl. Cover and refrigerate overnight. Serve at room temperature, garnished with the walnuts.
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