Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Eggplant, zucchini and pepper stew with harissa by WW

Eggplant, zucchini and pepper stew with harissa

7
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate
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.

Notes

TIPS: Suitable to cook in a slow cooker up to end of Step 2. Harissa is a fiery Tunisian chilli paste. Different brands do vary in heat, so add to suit your taste. If unavailable use ½ teaspoon dried chilli flakes.

You might like

You might like