Cooking time: 45 min
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
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.