Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the garnish
- 1tablespoons parsley, chopped
- 1 medium eggplant, chopped into cubes
- 2tablespoons canola oil
- 1 medium red onion, peeled and chopped
- 1 stalk celery, leaves removed and sliced
- 1 medium capsicum, de-seeded and chopped
- 60grams black olives, pitted and halved
- 1tablespoons red wine vinegar
- 400grams tomatoes, chopped
Description
An Italian inspired tomato based vegetarian dish packed with herbs.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Dice the eggplant, drizzle with 1 tbs of oil and roast in the oven on a roasting tray for 30 minutes tossing halfway through.
Step 2 of 3
Heat up a large saucepan to a medium heat with 1 tbs of oil and fry the onions, celery and peppers for 6 minutes. Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry for 2 minutes.
Step 3 of 3
Add the rest of the ingredients apart from the parsley, mix well and allow the entire dish to simmer for 10 minutes. Remove from the heat, garnish with parsley and serve with a choice of side.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.