1.Peel the tomatoes – prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water.
2.Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
3.Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring until the sugar has dissolved. Continue to boil for 30 minutes until the mixture is chunky chutney and water has evaporated.
4.Ladle into sterilised or dishwasher clean jars and top with paper covers. Seal jars whilst still hot and leave to mature for at least a month (I never do!)