PREPARATION: 20 MINUTES, COOKING: 35 MINUTES
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 cloves garlic, crushed
1 red pepper, seeded and cut into 1 inch (2.5 cm) pieces
2 zucchini, cut in half lengthwise, and into 1 inch (2.5 cm) slices
1 eggplant, cut into 1 inch (2.5 cm) cubes
5 ripe tomatoes, cored and chopped
2 tablespoons (30 ml) shredded fresh basil, plus extra leaves to garnish
freshly ground black pepper
1 Heat the oil in a large heavy-bottom saucepan over medium heat. Add the onion and sauté for 7 minutes, or until soft and golden, then add the garlic and cook for another 1 minute.
2 Add the pepper and cook for 2 minutes, stirring occasionally, add the zucchini and eggplant and stir until well combined.
3 Stir in the tomatoes and bring to a boil. Reduce the heat to low and partially cover. Simmer, stirring occasionally, for 20 minutes, or until the vegetables are tender. Stir in the basil and season to taste with pepper. Serve hot or warm, with extra basil leaves scattered on each serving.
+ To make a vegetarian main meal, add a drained and rinsed 141/2 ounce (400 gram) can of chickpeas at the end of cooking and heat through. Serve with crusty bread.
Each serving provides
94 calories, 3 g protein, 7 g fat (1 g saturated fat), 6 g carbohydrate (5 g sugars), 4 g fiber, 13 mg sodium