Categories: vegetarian, vegies

Ingredients

• 2 teaspoons olive oil
• 4 baby eggplants, halved lengthways
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 1 red capsicum (pepper), seeded and sliced
• 1 zucchini (courgette), sliced
• 1/2 cup chicken stock
• 2 ripe tomatoes, diced
• 1 tablespoon chopped flat-leaf (Italian) parsley
• 1/2 cup basil, torn

Directions

1. Heat oil in a large frying pan over medium heat.

2. Add eggplant and cook for 4 minutes, or until golden

3. Add onion and garlic and saute until lightly coloured

4. Add capsicum and zucchini and cook for 1 minute

5. then add chicken stock and tomato

6. Bring to a boil and cook for a further 15 minutes.

7. Add herbs and season to taste.

8. Keep warm over heat.

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