serves
6
prep
15 minutes
cook
2:15 hours
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
2:15
hours
difficulty
Easy
level
I cook this recipe overnight in a cooling cooker, because I can. You can do it in a very low oven instead.
Ingredients
- 2–3 tbsp olive oil
- 2 onions, roughly chopped
- 1–2 garlic cloves, crushed
- 1 red capsicum, seeded and chopped into 2 cm dice
- 1 green capsicum, seeded and chopped into 2 cm dice
- 1 large eggplant, chopped into 2 cm dice
- 2 medium zucchini, chopped into 1.5 cm dice
- 2 strips lemon rind, thinly sliced
- 125 g Swiss brown mushrooms, quartered
- 400 g tin chopped tomatoes
Instructions
Preheat the oven to 120°C.
Heat the olive oil in a large, heavy-based, ovenproof saucepan over low heat and fry the onion for about 10 minutes, but really you can just fry it as long as it takes to chop the other ingredients.
Add the garlic to the pan after the onions. Then add the capsicum, then the eggplant and zucchini, lemon rind, mushrooms and tomato. Season well with salt and pepper, put the lid on (or cover with aluminium foil), and cook in the oven for several hours. It’s okay after 2, good after 4 and even better after 6.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.
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.
I cook this recipe overnight in a cooling cooker, because I can. You can do it in a very low oven instead.
