Serves 4
Time 45 minutes


For the sauce

1 red onion, diced

5 cloves garlic, peeled and crushed

3-4 tbsp extra virgin olive oil 

Salt & pepper 

3 x (400g) cans crushed tomatoes 

1 sprig basil, leaves


4 tbsp extra virgin olive oil 

½ red capsicum, diced

½ green capsicum, diced

½ yellow capsicum, diced

½ eggplant, diced
½ zucchini, diced

To serve
1 bunch parsley, finely chopped
1 bunch basil, leaves picked


Add oil, onion and garlic to a large stew pan over medium heat, season with salt and pepper and sweat down for a few minutes, stirring occasionally. Add tomatoes and basil leaves, simmer over a low temperature while you prepare the other ingredients. 

In a nonstick frypan over medium heat add capsicum with 2-3 tablespoons of extra virgin olive oil. Season with salt and fry for 2-3 minutes until the capsicum softens and starts to colour. Pour onto a plate and set aside. 

In the same frypan add 2 more tablespoons of extra virgin olive oil and add eggplant and zucchini and season with salt and pepper, fry until it begins to go golden. Add capsicums back to the pan and ladle a few spoonfuls of sauce into the frypan. Toss through with fresh herbs to serve.