This is a super easy version of a classic dish. It is delicious with pasta, baked potato, on pizza, stacked between flat breads, with corn chips or tacos.
2 Tbsp canola oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 eggplant, sliced and chopped
3 courgettes, sliced
1 red or green capsicum, deseeded and sliced
1 cup ready-made tomato pasta sauce
5 tomatoes, quartered
freshly ground black pepper, to taste
Heat oil in a heavy-based frying pan.
Add onion, garlic, eggplant, courgettes and capsicum and stir fry for 3-4 minutes.
Add pasta sauce and tomatoes.
Cover and simmer gently for 20 minutes or until eggplant is soft and tender.
Sprinkle generously with pepper.
Serve with pasta, baked potato, on pizza, stacked between flat breads, with corn chips or tacos.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.8g|