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Ingredients
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yellow pepper - 2, seeded and chopped
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red pepper - 1, seeded and chopped
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eggplant - 1, chopped
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onion - 1, sliced
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courgettes - 2, chopped
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garlic - 1 clove, chopped
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plum tomatoes - 2, skinned, seeded and
chopped
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basil leaves - 4, torn
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coriander seeds - 1 tsp, crushed
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sprigs of rosemary
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sprigs of thyme
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olive oil - 75ml
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ground black pepper and salt
Method
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Sprinkle the courgettes and
eggplants with salt, put them in a colander with a plate and a
weight on top. Leave for 30 minutes.
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Heat oil in a pan, cook the onion
for few minutes until it softened. Then add garlic and cook for
further 2 minutes.
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Rinse the courgettes and
eggplants, pat dry, add to the pan with the peppers, increase
the heat and sauté until the peppers are just turning brown.
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Next, add the herb and coriander
seeds, cover the pan, and cook for 45 minutes.
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Add the tomatoes, season with
pepper and salt, and cook for another 12 minutes until the
vegetables are soft but not too mushy.
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Remove the sprigs of herbs. Stir
in the basil leaves and adjust seasoning, serve garnished with
sprigs of basil or parsley. Serves 2.
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