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ingredients icon Ingredients

  • 2 red onions
  • 4 cloves of garlic
  • 2 brinjal
  • 3 zucchinis
  • 3 red or yellow peppers
  • ½ a bunch of fresh basil, (15g)
  • olive oil
  • a few sprigs of fresh thyme
  • 400 g tomatoes
  • 1 tsp vinegar
  • pinch of sea salt and black pepper
  • MAGGI veg cube
  • 2 tsp tomato past
  • 3 tsp sugar
  • 100 g carrots

ingredients icon Method

Step 1

peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the brinjal and zucchini, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

Step 2

Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.

Step 3

To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

Step 4

Return the cooked veg to the pan and stir in the chopped tomatoes, the balsamic and a good pinch of sea salt and black pepper

Step 5

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice


ingredients iconNutritional Information (Per Serving)

Per person 118g

Calories 188 Kcal

Protein 8g

Fat 4g

Carbohydrates 25g

Vitamin A 405 mcg

Vitamin C 224 mcg

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