- PrepPreparation time20 minutes
- CookCooking time25 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- Half a cup extra virgin olive oil
- 2 onions, thinly sliced
- 4 cloves garlic, crushed
- 2 large zucchini, cut into 2-3 cm cubes
- 1 large eggplant, cut into 2-3 cm cubes
- 3 capsicums – red or a variety of colours
- 2 x 400g cans diced tomatoes
- 1 tablespoon fresh thyme leaves (or other herbs)
- 2 bay leaves
- Heat the oil in a frying pan.
- Add onion and garlic and fry gently.
- Add the zucchini and eggplant and fry for a further 5 minutes.
- Add the capsicum and cook for further 2 minutes then add the tomatoes, thyme and bay leaves.
- Cook the mixture for a further 15 minutes until the vegetables become soft and slightly pulpy.
- Season with pepper to taste.
- Remove bay leaves.
- Serve.