Preparation time:

Cooking time: 45 min

Serves: 4



3-4 garlic cloves, minced

1 onion, finely sliced

5-6 large tomatoes, peeled and diced

4 eggplant, cubed

2  medium-sized zucchini, cut into 2cm pieces

1 red and 1 yellow bell pepper, roughly chopped

baby corn


1 tsp ginger-garlic paste

1 tsp basil

1/2 tsp oregano

1/4 tsp thyme

2 tbsp dried parsley


ground black pepper

2 tbsp olive oil



1. Saute garlic and onions in 1 tbsp olive oil in a heavy-bottomed pot. Add zucchini and eggplant, coat well. Add the rest of the vegetables, except the tomatoes and cook with a pinch of salt. Set aside on butter paper.

2. Add tomatoes to pot, cover and cook for about 15-20 minutes on medium-low. Use a wooden spoon to squash tomatoes from time to time. Add ginger-garlic paste and mix well.

3. After tomatoes are softened, add salt, pepper, basil, oregano, thyme and parsley. Add the vegetables and cook till eggplant is slightly soft.

Spoon onto plate and serve hot with garlic bread or rice.

This entry was published on May 13, 2012 at 02:28 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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