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  • large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 medium-large zucchini, diced
  • 1 medium eggplant, diced
  • 1 medium green capsicum, seeded and diced
  • 1 medium red capsicum, seeded and diced
  • 2 ripe tomatoes, chopped
  • cloves garlic, chopped
  • 425g can crushed tomatoes
  • 2 tablespoons parsley, chopped
  1. In a large saucepan saute onion in oil until soft.
  2. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
  3. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
  4. Top with parsley.
  5. Serve


Tip: 4-6 baby eggplants may be used if larger eggplant is unavailable

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • 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. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

358g Quantity per serving Quantity per 100g
Energy 434kJ 121kJ
Protein 4.2g 1.2g
Fat, total 3.7g 1.0g
— Saturated 0.5g 0.1g
Carbohydrate 10.0g 2.8g
— Sugars 9.9g 2.8g
Fibre 6.5g 1.8g
Sodium 86.6mg 24.2mg