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  Vegetable oil 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Garlic 2 Clove (10 gm), crushed
  Onions 2 Ounce, chopped
  Green peppers 2 , diced
  Zucchini 4 , diced
  Eggplant 2 , diced
  Canned tomatoes 28 Ounce, undrained and mashed (2 Cans Of 14 Ounce / 440 Gram Each)
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Freshly ground black pepper To Taste

1. Heat oil in a large saucepan over a medium heat, add onions and cook, stirring, for 5 minutes or until onions are lightly browned. Add green peppers and garlic and cook, stirring occasionally, for 5 minutes longer.
2. Add zucchini, eggplant, tomatoes, oregano, basil and marjoram and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until mixture reduces and thickens and vegetables are well cooked. Season to taste with black pepper. Serve hot, warm or at room temperature.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes

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