INGREDIENTS

INSTRUCTIONS

Salt the eggplant cubes and squash well and allow to drain for 1 hour.
Rinse well and dry.
Heat 4 tablespoons olive oil in a large saucepan and add the cubed
eggplant. Toss well to coat and cook until softened and coloured,
about 10 minutes. Transfer the eggplant to a bowl. Add 2 tablespoons
olive oil to the pan and add the chunks or red and yellow capsicum to
the saucepan and cook until softened, then transfer to the eggplant.
Add the onion and garlic to the pan and cook until softened and
beginning to brown, add the zucchini and squash slices and cook until
softened, about 5 minutes. Transfer all vegetables to the bowl of
eggplant.
Add 2 tablespoons olive oil to the pan and add the tomatoes, tomato
paste, thyme leaves, bay leaves and salt and pepper to taste. Cook
until thick and simmering. Add all vegetables to the saucepan with
the tomatoes and cover. Simmer gently for 35-40 minutes or until the
vegetables are soft and the liquid is thick. Adjust seasonings, add
chopped basil and parsley, serve.
Converted by MC_Buster.
Per serving: 1438 Calories (kcal); 111g Total Fat; (65% calories from
fat); 18g Protein; 112g Carbohydrate; 0mg Cholesterol; 432mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit;
21
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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