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  • 20 minutes
  • Difficulty Easy
  • 6 Ingredients

51 Comments

Quick and Easy


Ingredients

  • 2 red capsicums, thinly sliced
  • 2 garlic cloves, crushed
  • 1 small eggplant
  • 2 small zucchini
  • 1 tbls red wine vinegar
  • 3 med tomatoes, chopped

Method

  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened. Meanwhile, chop eggplant and diagonally slice zucchini. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened.
  2. Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick. Serve

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