4 tomatoes.
3 tbs olive oil.
1 eggplant, diced.
1 large onion, chopped.
1 red capsicum, diced.
1 yellow capsicum, diced.
1 tbs tomato puree.
2 tbs fresh basil leaves.
1/2 tbs fresh chopped thyme.
2 garlic cloves, crushed.


If desired peel the skin from the tomatoes and discard.
Chop the tomato flesh into medium dice.
Heat olive oil in a frying pan on medium heat then add the onion.
After 2-3 minutes add the capsicum and cook for a further 5 minutes.
Set aside the onion and capsicum on a plate.
Cook the eggplant in the pan on medium for 5-6 minutes.
Return the onion and capsicum to the pan and stir in tomato puree.
Add the tomatoes.
Reduce heat to low, cover and allow to cook for 15 minutes, stirring occasionally.
Stir in the garlic. Serve warm.

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