Ingredients

The following ingredients have 4 Servings
  • 0.25 cup olive oil
  • 2 Eggplant (trimmed and sliced)
  • 1 red Bell pepper (seeds removed and cut into thick strips)
  • 1 yellow Bell pepper (seeds removed and cut into thick strips)
  • 3 zucchini (trimmed and sliced)
  • 2 onions (peeled and quartered)
  • 0.375 cup dry white wine
  • 1 sprig fresh rosemary (needles removed)
  • 2 garlic cloves (peeled and sliced)
  • 2 cups canned tomatoes
  • rosemary

Instruction

  • Heat half the oil in 2 large skillets. Add the aubergine to one and the onions to the other.
  • Fry for a 5 minutes, to soften, then add the courgettes to the aubergines and the peppers to the onions and cook for 5 more minutes.
  • Combine all the vegetables in 1 large skillet and splash in the wine. Cover and simmer covered for 10 minutes.
  • Add the rosemary, garlic and tomatoes. Simmer for a further 10 minutes until the vegetables are tender. Season to taste with salt and ground black pepper.
  • Garnish with fresh rosemary sprigs.