This is an easy tomato stew which can either be a main meal or a side dish:

4 tomatoes
3 tablespoons olive oil
1 eggplant, diced
1 large onion, chopped
1 yellow capsicum, diced
1 red capsicum, diced
1 tablespoon tomato puree
1/2 tablespoon chopped fresh thyme
2 garlic cloves, crushed
2 tablespoons torn fresh basil leaves, plus extra to serve
Bread, toasted, to serve

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Step 1
Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard.
Step 2
Heat the oil in a frying pan over medium heat and add the eggplant. Cook for 5-6 minutes. Transfer to a plate and set aside.
Step 3
Add the onion to the pan and cook for 2-3 minutes, then add the capsicum and cook for a further 5 minutes.
Step 4
Return the eggplant to the pan and stir in tomato puree. Add tomatoes, thyme and garlic.
Step 5
Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil. Serve warm either on toast or with roast meat or fish.
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