Jul 012010
 

This makes enough for a very large feast of fresh, homegrown vegetables. You can easily half it to make enough to serve 2 people.

So simple, yet tastes so good using freshly picked herbs and home grown veggies.

Ingredients

1 eggplant
2 onions
2 cloves garlic
2 red capsicums
2 zucchini
2 tablespoons tomato paste
2 cups tomatoes
2 tablespoons freshly picked herbs
3 tablespoons olive oil

Method

Chop all vegetables into even sized chunks. Crush garlic.

Place 1 tablespoon of oil into a large mixing bowl. Add eggplant and toss until coated with the oil.

Heat a large wok, deep frypan or wide saucepan over high heat.

Add eggplant to the pan. Try not to stir the eggplant too much but turn it

Method

ically with tongs so it browns on all sides. Place a lid on the pan between each time you turn the eggplants.

When the eggplant is tender and soft, remove and set aside. Leave the pan on the heat as the zucchini is coming next.

Place the zucchini in the large mixing bowl with another tablespoon of oil and toss. Fry the zucchini as you did the eggplant. Remove it and place it with the eggplant. Place the onion and capsicum in the large mixing bowl with remaining oil. Toss to combine.

Fry the onion and capsicum until soft and tender. Add the garlic and tomato paste and stir for one minute. Add the tomatoes. When mixture boils, place zucchini and eggplant back in to the saucepan. Bring to boil again and reduce heat to a simmer. Simmer until tomato thickens.

Season, and stir through chopped fresh herbs and serve with either cous cous, polenta, rice, potatoes, pasta etc.

Author

Jo Douglas
Hurstbridge

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