Healthy Options, Vegetable, Vegetarian
November 27, 2014
3 hrs 20 mins
1 large eggplant, peeled and cut into 1-inch cubes
1 teaspoon salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green capsicum, chopped
1 large sweet yellow capsicum, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil
1Spray cooker with oil then stir in the tomatoes, eggplant, zucchini, onions, green and yellow capsicum, olives, tomato paste, basil, garlic, pepper and remaining salt.
2Drizzle with oil.
3Cover and cook on high for 3-4 hours or until vegetables are tender.
Submitted by Jacqueline Stock
August 7, 2017
I think perhaps Jacqueline left that out by mistake from ingredients?
You could always just add some
I’ll try to find more details from her directly also 🙂
August 6, 2017
Theres cauliflower in the picture but not on the recipe?
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