Follow these steps for perfect results
olive oil
onion
chopped
garlic clove
chopped
eggplant
salted rinsed and cut into 1.5cm dice
red capsicum
seeded and cut into 1.5cm dice
zucchini
halved and cut into 1.5cm dice
tomatoes
deseeded and cut into 1.5cm dice
red wine vinegar
vegetable stock
French mustard
flat leaf parsley
chopped
salt
pepper
Heat olive oil in a frying pan.
Sauté chopped onion for 2 minutes until softened.
Add chopped garlic and cook for 1 minute until fragrant.
Add diced eggplant and capsicum and cook for 5 minutes, stirring occasionally.
Add diced zucchini, tomatoes, red wine vinegar, and vegetable stock.
Season with salt and pepper.
Reduce heat to a low simmer, cover the pan, and cook for 15-20 minutes, or until the vegetables are tender.
Just before serving, stir through French mustard (to taste) and chopped parsley.
Add additional seasoning if desired.
Expert advice for the best results
For a richer flavor, roast the vegetables before adding them to the pan.
Add a pinch of sugar to balance the acidity of the tomatoes.
Serve with crusty bread for dipping.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl, garnished with fresh parsley.
Serve warm or at room temperature.
Serve as a side dish or vegetarian main course.
A dry rosé complements the flavors of the vegetables.
Discover the story behind this recipe
A staple dish of Provencal cuisine, showcasing fresh, seasonal vegetables.
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