Thursday, July 19, 2018. Author Mathew Kershaw


A great vegetarian dish, especially if you are following a Mediterranean diet. It is high in fiber and provides plenty of essential vitamins, minerals, and antioxidants.   If you're not a vegetarian, enjoy this as a side dish with lamb, venison, or game birds like pheasant or duck.

4 Servings


2 aubergines/eggplants (diced)
2 zucchinis/courgettes (diced)
3 bell peppers (sliced)
400g tinned tomatoes
3 onions (diced)
4 garlic cloves
2 Tbsp basil
2 Tbsp thyme
1 Tbsp black pepper
1/2 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp rosemary


1. Heat the oil in a pan and add the eggplant, zucchini and peppers. Cook until softened, and then set aside in a bowl.
2. Add the onions, garlic, and herbs; frying until softened.
3. Add the cooked vegetables back into the pan, along with the tinned tomatoes and mix well. Add in the balsamic vinegar.
4. Simmer for 30-35 minutes.
5. Finish with some lemon zest and a sprinkle of basil

Nutritional profile per serving

Calories:  260 kcals

Protein: 7g (11% of total energy)

Carbs: 40g (62%)

Fats: 8g 27%

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