For a traditional French classic you can’t go past this hearty bowl of stewed vegetables.
Ingredients
- 4 tomatoes
- 3 tablespoons olive oil
- 1 eggplant, diced
- 1 large onion, chopped
- 1 yellow capsicum, diced
- 1 red capsicum, diced
- 1 tablespoon tomato puree
- 1/2 tablespoon chopped fresh thyme
- 2 garlic cloves, crushed
- 2 tablespoons torn fresh basil leaves, plus extra to serve
- Bread, toasted, to serve
Method
- Step 1Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard.
- Step 2Heat the oil in a frying pan over medium heat and add the eggplant. Cook for 5-6 minutes. Transfer to a plate and set aside.
- Step 3Add the onion to the pan and cook for 2-3 minutes, then add the capsicum and cook for a further 5 minutes.
- Step 4Return the eggplant to the pan and stir in tomato puree. Add tomatoes, thyme and garlic.
- Step 5Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil. Serve warm either on toast or with roast meat or fish.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
797 kj
Energy
14g
Fat Total
2g
Saturated Fat
6g
Fibre
4g
Protein
26.53mg
Sodium
9g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brendan Smith
- Publication: Taste.com.au
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