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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A simple, cheap and delicious recipe to suit anyone - I don't eat refined carbs so I serve it with a side of broccoli, but try serving it with cooked pasta or rice for a more filling meal. Ingredients:
1 teaspoon olive oil |
1 onion, thinly sliced |
2 garlic cloves, thinly sliced |
1 large eggplant, cubed |
1 zucchini, thickly sliced |
1 red bell pepper, cut into thin strips |
1 (400 g) can chickpeas, drained and rinsed |
1/2-1 cup water |
1 (700 ml) jar pasta sauce |
1 teaspoon italian herb seasoning |
1 kg broccoli floret, steamed until tender, to serve |
lemon wedge, to serve |
Directions:
1. Saute onion and garlic in oil for 2 minutes.
2. Add all remaining ingredients and reduce heat.
3. Simmer for 20 minutes.
4. Serve alongside the steamed broccoli with lemon wedges.
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