Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1/3 cup olive oil
- 2 onions, chopped
- 1 eggplant, cut into 1.5 cm cubes
- 2 large zucchini, cut into 1.5 cm cubes
- 1 red capsicum, deseeded and cut into 1.5 cm pieces
- 1 yellow capsicum, deseeded and cut into 1.5 cm pieces
- 2 cloves garlic, crushed
- 400grams tomatoes, chopped
- 2-3tablespoons balsamic vinegar
- 1teaspoons soft brown sugar
- 10 black olives, pitted
- 1 pinch salt
- 1 pinch pepper
- 1 leaves torn basil (to garnish)
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
4.2grams
Fat
25.2grams
Carbs
18.4grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large pan until very hot and stir-fry all of the vegetables, except the tomatoes, for a few minutes.
Step 2 of 3
Add the tomatoes, balsamic vinegar and sugar, season and stir well. Cover tightly and simmer for 15 minutes until the vegetables are cooked.
Step 3 of 3
Remove from the heat, scatter over the olives and torn basil leaves and serve.
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