Summertime favorite to use up that garden abundance.Make extra and store for winter. Freezes beautifully.
10 min
3 hr
10 min
3 hr
  1. 4 Tablespoons olive oil
  2. 1 large onion
  3. 1 large eggplant
  4. 2 medium courgettes
  5. 1 red capsicum
  6. 3 cloves of garlic crushed
  7. 1 1/2 cups chopped fresh tomatoes
  8. or I can chopped tomatoes
  9. 1 large Tablespoon tomato paste
  10. 1 teaspoon sugar
  11. A handful of pitted black kalamata olives
  12. Salt and pepper to taste
  13. A little water to just below the top of the vegetables
  14. A sprig of thyme and sage
  1. Chop vegetables into largish chunks.
  2. In a large frying pan heat a little olive oil.
  3. Saute each type of vegetable separately in some hot oil.
  4. You may need more olive oil for the eggplant.
  5. Transfer each batch to a medium size pot.
  6. Saute the garlic and add the tomatoes.
  7. Season this mixture and add the herbs .
  8. Toss over the vegetables in the pot.
  9. Give a quick mix.
  10. Simmer for 10 minutes with the lid on.
  11. Transfer the pot to a Heylo Bag.
  12. Do up the Velcro tabs.
  13. Close the bag securely with the ribbon.
  14. Push the beads up to fully insulate the pot.
  15. Leave undisturbed for 3 hours.
  16. At the end of this time the vegetables are tender and flavors amalgamated.
  17. Enjoy the mixed flavors of summer. .
  1. I like to add the olives for extra zing.
  2. A little sugar added to a tomato dish takes away the acidity.
  3. Use as a side dish, a vegetarian dish,or on pasta.
  4. Lovely cold for a picnic.
  5. Freezes beautifully.
  6. In winter defrost use as a hearty soup by adding some extra liquid, and serve with crusty bread.
Heylo Bags http://heylobags.co.nz/