Big on flavour, low on effort- enjoy!
Serves: 4, Time: 45 minutes
Extra virgin olive oil
1 medium eggplant, diced into 2 cm cubes
2 medium zucchini, diced into 2 cm cubes
1 medium red capsicum, diced into 2 cm cubes
1 medium yellow capsicum, diced into 2 cm cubes
1 medium yellow or white onion, finely diced
4 large cloves garlic, minced
1 can diced tomatoes
1/4 cup chopped fresh basil
1 tin chickpeas, no added salt, drained
1/2 tsp dried oregano
1 tsp paprika
Salt and black pepper to preference
1 tsp chopped fresh thyme
Prepare vegetables as per above.
In a large pot, heat 2 tbsp of olive oil over a medium heat. Add chopped eggplant and sprinkle with salt and pepper. Cook for 15 minutes, until starting to soften and brown. Remove from pot and set aside.
Heat another 1 tbsp of olive oil and heat over medium heat. Add in chopped zucchinis, capsicums, onion and garlic. Cook stirring often for 10 minutes.
Add eggplant, tomatoes, chickpeas, herbs and spices to the pot with softened vegetables. Bring mixture to the boil and then simmer, cooking for 10 minutes.
Serve with cooked rice, pasta or crusty bread. crusty bread.
Note: can keep in an air-tight container for up to 3-4 days, or the freezer for 1 month.
Nutrition Info (per serve)
163 calories | 9g protein | 2g total fat | 0.2g sat. fat | 20g carbs