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“This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour.”
READY IN:
50mins
SERVES:
4
YIELD:
4 4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a heavy based frypan over medium heat.
  2. When oil is hot, cook the eggplant for 6 to 8 minutes or until eggplant has soaked up the oil and is beginning to brown.
  3. Add the red pepper and zucchini and cook for a further 6 to 8 minutes or until slightly softened.
  4. Add the garlic and chili and cook for a further 2 minutes or until fragrant.
  5. Add the onion, reduce the heat to low and cook for a further 6 to 8 minutes or until softened.
  6. Add the vinegar, sugar and passata and cook for a further 3 to 4 minutes or until slightly reduced and thickened.
  7. Season to taste. Add basil and parsley.
  8. Remove from heat and serve warm or at room temperature.
  9. Tip. This dish is best eaten the day after it is made as it allows for the flavours to develop.

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