Directions
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Step 1
In a heavy-based pan, add
Olive Oil (1 splash)
,
Garlic (2 cloves)
and
Red Bell Peppers (2)
. Cook, stirring, over a medium-high heat for 2-3 minutes, or until bell peppers begin to soften.
Step 2
Add
Eggplant (1)
and
Zucchini (2)
. Stir together and cook for another 2 minutes, or until the vegetables begin to soften.
Step 3
Add
Tomatoes (3)
and
Red Wine Vinegar (1 Tbsp)
. Cook, stirring, for 1 minute, or until the vinegar evaporates.
Step 4
Add
Water (1/4 cup)
. Season with
Salt and Pepper (to taste)
. Cover and allow to simmer for 5 minutes, or until sauce has thickened.
Step 5
Garnish with
Fresh Parsley (to taste)
. Serve and enjoy!
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