Preparation time is 10minutes
Cook time is 1hours 20minutes
Total time is 1hours 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 900grams eggplant, chopped into cubes
- 2 large red capsicums, cored and diced
- 3 large carrots, peeled and diced
- 1 large onion, peeled and diced
- 3 large tomatoes, chopped
- 3tablespoons parsley, fresh, chopped
- 5tablespoons olive oil, fresh, chopped
- 1teaspoons salt
- 1teaspoons cracked black pepper
Description
This simple slow cooked veggie spread is delicious served with crusty bread for a snack or easy entree.
Method
Step 1 of 3
Heat 3 tablespoons of oil in a large pan on medium heat and cook the eggplant for 15-20 minutes, stirring often, until tender.
Step 2 of 3
In a separate pan on medium heat, heat the remaining oil and cook the carrots, capsicums, onions and tomatoes for 10 minutes.
Step 3 of 3
Tip the vegetable mixes into the pan with the eggplant and stir in the parsley. Season generously. Reduce the heat to low and cook for 1 hour, stirring occasionally, until stewed, chunky and spreadable in consistency.
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