In a large sauce pan, preheat the olive oil for one minute.

Add the onions, garlic, salt, all spice, black pepper and crushed chilies.

Cook for 3 minutes and then add all the vegetables except the tomatoes.

Mix the ingredients very well and let them fry for 5-7 minutes.

Add the tomatoes cans content and the cube of vegetables stock, and then add water until the entire content is covered over 2 cm of liquid.

Bring to the boil.

Add the basil and the thyme. Cover the pan and leave the mixture to boil on slow fire for 20 minutes or until all the veggies are well cooked.

Turn off the fire, add the lemon juice and mix well.

Taste the sauce and adjust salt level to your liking.

Serve in a bowl and alf sahtein.