An easy dish for putting all the good things in your garden to use, this can easily be doubled if you'd like to have extra on hand for a pizza topping or for sides to another dish. You can also add diced slices of barbequed eggplant for a delicious smoky twist. 

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups chopped courgette
• 1 cup diced onion
• 2 large garlic cloves, peeled and chopped or minced
• 1 ½ cups chopped tomato (1 large or 2 medium tomatoes)
• 1 teaspoon to 1 tablespoon sugar (depending on acidity of the tomatoes)
• ¼ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• ½ cup halved cherry tomatoes
• 1 to 2 tablespoons drained capers
• ¼ cup pitted halved black olives
• ¼ cup chopped fresh basil, parsley, or oregano (optional)

METHOD:

1. Place a large skillet over medium-low heat. Add the oil, then the courgette, onion, garlic and tomatoes. Cover and cook for 10 minutes.
2. Uncover and cook an additional 10 to 15 minutes, stirring frequently, until all the liquid has evaporated. Stir in the sugar, salt, and pepper. Remove from the heat.
3. When lukewarm, stir in the capers, cherry tomatoes, olives and fresh herbs. Store covered and refrigerated until ready to use.