Heat the oil in a pan and add all the vegetables and gently cook for 5 minutes.
Add the rest of the ingredients and put a lid on the pot and simmer for 15 minutes.
Notes
Add some protein by serving a runny poached egg on top.
You can use any vegetables you have, but chunky ones work best.
This is delicious served with crusty French bread. However leftovers are also good on pasta, rice or a baked potato.
If you want to have a caramelised flavour to the vegetables, then roast them all together, and then finish them off in the sauce on the hob (stove top).
Serve with a generous amount of olive oil drizzled on top.
Make sure all the vegetables are chopped to the same size to ensure that they cook evenly. Some people like small pieces of vegetables and others like chunkier veg, so that's up to you.