This is a super easy version of a classic dish. It is delicious with pasta, baked kūmara, served on pizza, stacked between flat breads, with corn chips or tacos.


Serves 4

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.