Serves 4
Ready in 1 ½ hours
Olive oil 3 tbls
Medium onion, diced 1
Cloves garlic, diced 2
Tomato Paste 1 tbsp
Medium Red pepper, diced 1
Medium Eggplant, diced 1
Zucchini, diced 3 – 4
Tinned tomatoes, Chopped 410g tin
Vegetable stock 2 cups
Fresh thyme 1 sprig
Fresh Parsley as needed
Fresh oregano 2 sprigs
Salt and freshly ground black Pepper to taste
In a large, heavy based sauce pan. Gently heat the olive oil. Add the diced onion and sauté until translucent. Add the garlic and tomato paste and sauté for a further 2 – 4 minutes, stirring regularly.
Add the red pepper, eggplant, zucchini, tinned tomatoes and the fresh herbs; bring the heat back up until you can hear the vegetables starting to simmer. Add the vegetable stock little bit at a time as and when needed. Braise over medium low heat until the eggplant is very tender, about 15 to 20 minutes.
Season to taste with Salt and freshly ground black pepper. Optionally you can add about 1 tsp of sugar to counteract the acidity of the tomato.
Image: Delish.Com
