- In a large saucepan saute onion in oil until soft.
- Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
- Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
- Top with parsley.
Tip: 4-6 baby eggplants may be used if larger eggplant is unavailable
Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
- Chopping board
- Large knife
- Large saucepan with lid
- Can opener
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.