Eggplant, zucchini and pepper stew with harissa
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Go meat-free with this fragrant North African-style dish that proves vegetarian meals can be jam-packed with flavour.
Ingredients
Olive oil
1 tbs
Red onion
2 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Harissa
2 tsp, paste
Eggplant
1 medium, chopped
Zucchini
1 large, chopped
Red capsicum
1 large, sliced
Tomato(es)
500 g, Roma variety, chopped
Vegetable stock
1 cup(s), (250ml)
Honey
1 tsp
Wholemeal lebanese bread
1 small, (1 x 75g)
Reduced fat feta cheese
125 g, crumbled
Fresh coriander
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until softened. Add garlic and harissa and cook, stirring, for 1 minute or until fragrant.
2
Add eggplant, zucchini and capsicum and cook, stirring occasionally, for 3 minutes or until softened. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Add honey and simmer, uncovered, for 10 minutes or until vegetables are tender.
3
Meanwhile, preheat a char grill or barbecue over high heat. Lightly spray bread with oil. Cook bread for 2 minutes each side or until browned and crisp. Top eggplant mixture with feta and coriander and serve with bread.
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