Serves 4-6


• 2-3 tbsp olive oil
• 2 onions, peeled and cut into wedges
• 2-3 cloves garlic, peeled and sliced
• 1 Capsicum, coarsely chopped
• 1 eggplant, diced
• 1 zucchini, diced
• 4 tomatoes, coarsely chopped
• Mediterranean herbs: Thyme, Oregano, Rosemary
• White wine vinegar, to taste
• Salt & pepper
• Fresh basil


Heat the oil in a skillet pan and add onion and garlic.

Stir for a few minutes until the onion has turned clear but not brown. Add Capsicum and stir, followed by Eggplant and Zucchini. Finally add tomato, herbs and a little salt and pepper.

Simmer on low heat for around 40 minutes.

Add a little liquid, water or vegetable stock if it seems dry during simmering process.

Serve hot, season to taste with salt, pepper and a little white wine vinegar if desired and garnish with fresh oregano or basil.

Recipe adapted from Atmost. Photography by Stockking.