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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Served with crusty bread or as a side-dish. Can be served over pasta also. A very versatile recipe that can be used to accompany grilled meats or topped over baked potatoes. Ingredients:
1/2 cup olive oil |
2 cloves garlic |
2 medium eggplants |
salt |
4 zucchini, sliced |
2 onions, finely chopped |
1 green capsicum, sliced |
1 red capsicum, sliced |
pepper |
1 can peeled tomato |
1 teaspoon sugar |
Directions:
1. Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
2. Turn cut side down and let drain for 1/2 hour.
3. Wipe the eggplants and then cut into cubes.
4. Heat the oil and cook the onion and garlic until soft.
5. Add the eggplant and cook for another 2 minutes.
6. Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
7. Cover and simmer gently for about 20 minutes.
8. Serve warm and sprinkle with a little parmesan if liked.
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