Ingredients:
☐ 3 tbsp Olive Oil
☐ 1 Eggplant (450g)
☐ 2 Capsicums (I Red & 1 Yellow)
☐ 2 Zucchini (approx. 250g)
☐ 2 Brown Onions
☐ 2-3 tsp minced Garlic
☐ 1 x 400g can diced Tomatoes
☐ 1 tsp fresh chopped Thyme
☐ 1 ½ tsp Salt
☐ ¼ -1/2 tsp Black Pepper
☐ 10-15 pitted Kalamata Olives
☐ Salt & Pepper to taste
☐ 1 tbsp resh Basil
☐ Extra Olive Oil for serving
Method:
- Dice eggplant, capsicum and zucchini into 2cm cubes, keeping them separated, and dice Onion into 1cm cubes.
- Use 1 tablespoon olive oil each + a pinch of salt & pepper, to cook: the eggplant (approx. 4 minutes), zucchini (approx. 3 minutes), capsicum (approx. 3 minutes), onion and garlic (these two can be cooked together (approx. 2-3 minutes). When each vegetable has softened but still a little firm inside, and lightly golden in colour, place in a larger stewing pot.
- Add chopped tomatoes, thyme, more salt & pepper, if needed, and olives (in whole, halves, or chopped smaller, however you prefer). Stir gently, and cook on medium flame until just boiling, then reduce heat and simmer for 20 minutes-stew should not be too watery.
- Mix in chopped Basil and serve in a ring of mashed potato, or in a small pile on the side, drizzled with good olive oil and place a couple of basil leaves on top, if desired.
