Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 medium eggplant, cut into 2 cm chunks
- 1 red capsicum, cut into 2 cm chunks
- 4 yellow squash, quartered
- 2 green zucchini, cut into 1 cm slices
- 400 g can chopped tomatoes
- 1 teaspoon mixed dried herbs
Method
Heat the oil in a large saucepan over medium heat and cook the onion and garlic for 2 minutes until soft. Add the eggplant and capsicum and cook for 5 minutes until the eggplant starts to soften. Add the squash, zucchini, chopped tomatoes and herbs. Bring to the boil, then reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.
Serves 4