5 min Prep, 20 min Cook
Add the olive oil and garlic to a large heavy based saucepan and sauté over a medium heat until the garlic becomes fragrant.
Turn the heat to low and add the onions and capsicum. Sauté until the onions start to brown.
Add the tomatoes, stir, and then cover the pot with the lid. Simmer until the tomatoes are soft and have released a lot of liquid.
Add the eggplants, salt and pepper and stir to combine. Cover with the lid and cook, stirring occasionally, for 20 minutes.
Remove the lid, add the zucchini and stir. Replace the lid and cook until vegetables are tender.
Stir through the basil and serve.
Serving Size 473.5 g
|Amount Per Serving|
|Calories 198 cals||10%|
|% Daily Value*|
|Kilojoules 825.5 kJ||10%|
|Fat 9.7 g||15%|
|Sodium 31.7 mg||1%|
|Carbohydrate 21.8 g||7%|
|Protein 4.8 g||10%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|