serves
4
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 250 ml (1 cup) olive oil
- 2 large eggplants, cut into medium dice
- 1 zucchini, cut into small dice
- 1 large pimento or red capsicum, roughly chopped
- 2-3 garlic cloves, crushed
- 1 whole long red chilli, halved lengthways, seeded and finely chopped
- 1 large brown onion, thinly sliced
- 60 ml (¼ cup) white wine vinegar
- 55 g (¼ cup) caster sugar
- 250 ml (1 cup) good quality passata
- 1 small bunch basil, leaves torn
- ½ cup chopped parsley
Instructions
Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
