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Categories:
olive oil red onion eggplant zucchini red yellow garlic thyme Italian dressing chicken stock chickpeas baby spinach leaves basil black pepper
Viewed: 35 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 medium eggplant, cut into 2cm dice Safeway 1 ea For $1.28 thru 02/09
- 2 medium zucchini, cut into 2cm dice
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 2 cloves garlic, finely chopped
- 2 sprigs thyme
- 2 x 415g can salt reduced crushed tomatoes
- 1/3 cup KRAFT FREE* Balsamic Italian Dressing
- 2 teaspoons concentrated liquid chicken stock
- 400g can chickpeas, drained and rinsed
- 200g baby spinach leaves
- 1/2 cup basil leaves
- black pepper
Method
- Heat oil in a large pan, add onion and cook for 2-3 minutes over a medium heat until softened.
- Add eggplant, zucchini, capsicum, garlic and thyme.
- Cook a further 4-5 minutes, until vegetables have softened slightly.
- Stir through tomatoes, dressing and stock.
- Simmer covered for 20 minutes.
- Stirring occasionally.
- Stir through chickpeas and spinach, simmer a further 5 minutes.
- Serve topped with basil leaves and black pepper or freshly shaved parmesan.
