- 1 tablespoon olive oil
- 2 red capsicums, thinly sliced
- 2 garlic cloves, crushed
- 1 small eggplant
- 2 small zucchini
- 1 tablespoon red wine vinegar
- 3 medium tomatoes, chopped
Notes: Parsley or basil are suitable herbs to garnish and add fresh zest to this side dish.
Serve with pan-fried sirloin steaks or barbecued lamb chops.
Heat oil in a large, heavy-based saucepan over medium-high heat.
Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened.
Meanwhile, chop eggplant and diagonally slice zucchini.
Add eggplant and zucchini. Cook, stirring for 2 minutes or until vegetables have just softened.
Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated.
Add ¼ cup cold water. Season with salt and pepper. Bring to a simmer.
Simmer, covered for 4 minutes or until vegetables are tender and sauce is thick. Serve.