Serves 4
1 large eggplant
3 zucchini
2 onions, roughly chopped
½ red capsicum, de seeded and diced in to 1 inch pieces
½ yellow capsicum, de seeded and diced in to 1 inch pieces
8 tomatoes
4 tbsp tomato paste
3 cloves garlic, crushed
2 tbsp fresh oregano, chopped
1 tbsp chervil, chopped
½ tsp dried chilli flakes
1 tsp sugar

Chop the eggplant and zucchini in to 1 inch (2.5cm) dice. Place in a colander and mix in a dessert spoon of salt. Cover with a plate and weigh it down, leave for an hour so the bitter juices can drain out.

Cut a cross in to the top and bottom of the tomatoes, place in a bowl and cover with boiling water. Leave for 1 minute then drain and cover with cold water. Remove the tomatoes and peel off the skin. Chop each tomato into quarters.

Heat a large pan, add a little olive oil and fry off the onions for 2-3 minutes, add garlic and continue to cook for a few minutes until the onion is softened. Add the capsicum, cook for 3-4 minutes. Add the eggplant and zucchini and fry off for 5 minutes then add tomatoes and tomato paste. Put a lid on the pan and cook on a medium heat for about 25 minutes until the vegetables start to soften. Add the herbs, chilli flakes and sugar, stir and cover to cook for a further 20 minutes until all the vegetables are soft and the tomatoes have broken down.

Season to taste and serve either on its own or with some boiled brown rice.

By Georgina White – Simply Sumptuous Foods

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