- 1 tablespoon olive oil
- 2 red capsicums (bell pepper), thinly sliced
- 2 garlic cloves, crushed
- 1 small eggplant
- 2 small zucchini (baby marrow)
- 1 tablespoon red wine vinegar
- 3 medium tomatoes, chopped
Heat oil in a large, heavy-based saucepan over medium-high heat. Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened. Meanwhile, chop eggplant and diagonally slice zucchini. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened.
Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick. Serve.