Ingredients
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250ml (1 cup) Massel vegetable liquid stock
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2 red onions, chopped
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2 garlic cloves, crushed
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3 medium (about 660g) red capsicums, deseeded, cut into 2cm pieces
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2 medium (about 440g) green capsicums, deseeded, cut into 2cm pieces
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2 medium (about 700g) eggplant, cut into 3cm pieces
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3 400g cans Italian whole peeled tomatoes (La Gina brand)
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70g (1/4 cup) tomato paste
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2 teaspoons caster sugar
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4 (about 320g) zucchini, quartered, cut into 2cm pieces
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1 cup roughly chopped fresh basil leaves
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Salt & freshly ground black pepper
Method
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1Bring the stock to the boil in a large saucepan over high heat. Reduce heat to medium, add onions and garlic, and cook, stirring, for 2 minutes or until the onions soften slightly.
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2Add capsicums and eggplant, and cook, stirring, for 2 minutes. Stir in the tomatoes, tomato paste and sugar. Cover and cook over low heat for 40 minutes.
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3Stir in zucchini. Cook, covered, for 20 minutes or until vegetables are soft. Remove from heat. Stir in basil. Taste and season with salt and pepper.
Source: taste.com.au
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