By admin
22 October 2012

Perfect for Meatless Mondays - and so easy to make!

Preparation time: 10 min

Cooking time: about 15 min

Serves: 4-6

15 ml (1 T) oil

3 garlic cloves, chopped

1 onion, sliced

1 aubergine, cubed

1 of each green, yellow and red pepper, sliced

1 can (410 g) whole tomatoes

1 c (250 ml) vegetable stock

4 baby marrows, cut in half-moon shapes

5 ml (1 t) dried basil

30 ml (2 T) dried thyme

15 ml (1 T) fresh parsley, chopped

toasted bread to serve

Heat the oil in a large saucepan on medium heat. Add the garlic and onions and cook until softened.

Stir in the aubergine and peppers. Cover and simmer for 5 minutes.

Add the tomatoes and vegetable stock, and simmer for 3 minutes.

Add the baby marrows and herbs.

Simmer for 5 minutes or until marrows are tender.

Serve with the toasted bread.

- Hope Malau

Photo: David Briers

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