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Really Easy!


2 tablespoons olive oil
2 medium onions, cut in wedges
2 medium zucchinis (courgettes), cut in thick sticks
1 small red pepper (capsicum), cut in squares
1 small green pepper (capsicum), cut in squares
1 small yellow pepper (capsicum), cut in squares
2 cloves garlic, crushed
1 medium eggplant (aubergine), halved
440 g (14 oz) canned tomatoes, crushed
½ teaspoon dried basil or oregano leaves
freshly ground black pepper
fresh parsley sprigs (optional)


  1. Heat the oil in a large, heavy-based pan and cook the onions over medium heat for 4 minutes or until soft. Add the zucchinis, peppers and garlic, stir for 3 minutes.
  2. Cut the eggplant in chunks and add to the pan with the tomatoes, basil or oregano and pepper; bring to boil. Reduce the heat to simmer and cook, covered, for 15–20 minutes or until the vegetables are tender. Garnish with parsley and serve with crusty bread.

Parsley (Petroselinum crispum), is the veritable powerhouse of the herb world. It is packed with vitamins A, B complex, C and E, and the minerals iron and calcium. Parsley is said to ease digestion, as well as clear the complexion, regulate the functioning of the intestines and prevent the formation of gallstones. It is the principal element of bouquet garni—a bunch of mixed herbs added to stocks and soups, to give a depth of background flavour.


Main ingredient:
Tomato, Eggplant, Parsnip


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