By Faeza
27 May 2015


¦ 1 large brinjal, cut into 5cm slices

¦ 5ml (1 teaspoon) salt

¦ 65ml (¼ cup) oil

¦ 2 large onions, chopped

¦ 4 cloves garlic, crushed

¦ 1 red pepper, seeded and diced

¦ 1 green pepper, seeded and diced

¦ 1 can (410g) All Gold Chopped Tomatoes (Mexican flavour)

¦ 2 large baby marrows, sliced

¦ 1 bay leaf

¦ 5ml (1 teaspoon) of dry marjoram

¦ 45ml (3 tablespoons) red-wine vinegar

¦ Salt and freshly ground pepper


In a colander, toss brinjal with salt.

Let it sit for 20 minutes, then rinse under cold running water. Squeeze out excess liquid and set aside.

In a large heavy-based saucepan, heat oil and fry onion until translucent. Add garlic and cook until onions and garlic are soft, for five minutes.

Add peppers and cook, stirring until tender, for four minutes.

Add canned tomatoes, brinjal, baby marrow, bay leaf and marjoram to pot. Cook, stirring occasionally, until the mixture comes to a simmer.

Reduce heat to medium-low, partially cover and simmer until vegetables are tender but not mushy, for 15 minutes.

Season to taste with vinegar, salt and pepper.

Remove the bay leaf before serving.

Serve warm as a side dish or on its own with crusty bread.

Move! Tip: Add chicken or beef strips for a meaty option.