| 2 tablespoons |
extra-virgin olive oil |
| 1 |
small onion, roughly chopped |
| 2 |
garlic cloves, finely chopped |
| 1/2 |
long red chilli, finely chopped |
| 4 |
very ripe tomatoes, roughly chopped |
| 1 |
small eggplant, roughly chopped |
| 1 |
red capsicum, roughly chopped |
| 20 |
kalamata olives, pitted and roughly chopped |
| 1 large handful |
basil, roughly chopped |
| 1 teaspoon |
dried oregano |
| 1 teaspoon |
sugar |
|
sea salt flakes |