1 medium, finely chopped
2 large, cut into 3cm pieces
2 large, cut into 2cm-thick half moons
2 medium, cut into 3cm pieces
2 clove(s), crushed
2 large, quartered
Canned diced tomatoes
1 400g can, (1 x 400g can)
2 tbs, finely chopped, plus extra leaves to garnish
1½ tsp, leaves, chopped, plus extra sprigs to serve
Fresh lemon rind
2 tsp, finely grated
1 x 3 second spray(s)
- Lightly spray a large deep saucepan with oil and heat over high heat. Add onion, cook, stirring for 5 minutes or until softened. Add eggplants, zucchini and capsicums, cook, stirring, for 5 minutes or until just starting to brown.
- Add garlic and cook for another minute. Add the fresh and canned tomatoes. Cover and gently simmer, stirring occasionally for 20 minutes or until vegetables are tender but not breaking up.
- Season to taste and stir in chopped basil, thyme and lemon rind. Serve sprinkled with extra basil leaves and thyme sprigs.