1/4 cup pure olive oil

1 large onion,

sliced 6 medium tomatoes, blanched

2 cloves garlic, crushed

and chopped

1 green capsicum, sliced

1/2 teaspoon salt

250 g courgettes, sliced

freshly ground black pepper

1 eggplant, chopped

1/4 teaspoon sugar

Heat half the oil in a small saucepan. Add tomatoes, salt, pepper to taste and sugar. Cook for 10 minutes or until sauce consistency, stirring frequently. Heat remaining oil in a large frying pan or saucepan. Add onion and garlic and cook until onion is 1 clear. Stir in capsicum, courgettes and eggplant. Cover and cook slowly until vegetables are tender, stirring frequently. Add tomato mixture to the vegetables. 1 Stir to combine. Serve hot.

Serves 6.


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