• Serves: 5 people
  • Prep Time: 45 minutes



  1. Start by salting the eggplants with a teaspoon of salt to allow them to release their bitter juices on the inside set them aside
  2. In a large pot heat 3 tablespoons of oil and start by panfrying the onions until translucent
  3. add the oregano and the capsicum and panfry for 15 minutes, until onions start to brown lightly.
  4. Add the eggplant, tomato paste and garlic and fry for 10 minutes before adding the tomatoes and covering and allowing to cook for 20 minutes on low heat.
  5. Add the water and mix evenly and cook further for 10 minutes, add the zucchini and cook down for 15 minutes until just cooked.
  6. Set aside and serve after 4 hours.
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