Instructions: Heat the olive oil in a large pan and saute the garlic until golden. Add the sliced mushrooms and cook for 5 minutes over a high heat to wilt them. Add the capsicum flesh, cut into chunky pieces and stir over a high heat for two minutes. Turn the heat down to low and cover the pan. Add the tomato paste and allow the vegetables to cook slowly for 30 minutes. Remove the lid, add the herbs and salt and pepper to taste. Cook for just a minute or two longer to evaporate any excess liquid. Allow to cool

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