• 8servings
  • 80minutes
  • 192calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125ml (4 fl oz) olive oil

  2. 2 onions, sliced into thin rings

  3. 3 cloves garlic, minced

  4. 1 medium aubergine, diced

  5. 2 courgettes, cubed

  6. 2 medium yellow squash, diced

  7. 2 green peppers, seeded and diced

  8. 1 yellow pepper, diced

  9. 1 red pepper, diced

  10. salt and freshly ground black pepper to taste

  11. 1 bay leaf

  12. 4 sprigs fresh thyme

  13. 4 plum tomatoes, chopped

  14. good handful chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat 1 1/2 tablespoons of the olive oil in a large pot over medium low heat. Add the onions and garlic and cook until soft.

  2. In a large frying pan, heat 1 1/2 tablespoons of olive oil and sauté the cubes of courgette in batches until slightly browned on all sides. Remove and place in the pot with the onions and garlic.

  3. Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the frying pan each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as before.

  4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

  5. Add the chopped tomatoes and parsley to the pot, and cook another 10 to 15 minutes. Stir occasionally.

  6. Remove the bay leaf and thyme sprigs and adjust seasoning before serving.


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