Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.66 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/3 cup olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 onions, chopped
- 1 eggplant, cut into bite-sized cubes
- 2 courgettes, cut into bite-sized pieces
- 1 red capsicum, cored, deseeded and cut into bite-sized pieces
- 1 yellow capsicum, cored, deseeded and cut into bite-sized pieces
- 2 cloves garlic, crushed
- 400grams can chopped tomatoes
- 4tablespoons parsley, chopped
Nutrition per serving
1220kJ / 292Cal
1220 Kilojoules or 292 Calories
14% of daily energy intake*
Protein
4.8grams
Fat
24.3grams
Carbs
15.8grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a large saucepan until very hot, add the onions, eggplants, courgettes, peppers and garlic and cook, stirring constantly, for a few minutes until softened. Add the tomatoes, season to taste with salt and pepper and stir well.
Step 2 of 2
Reduce the heat, cover the pan tightly and simmer for 15 minutes until all the vegetables are cooked. Remove from the heat and stir in the chopped parsley or basil before serving.
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