Ingredients
- 1 pinch Basil (dried)
- 1 leaf Bay Leaves
- 50 g Celery (chopped)
- 40 g Eggplant (chopped)
- 1 clove Garlic (crushed)
- 60 g Green Capsicum (chopped)
- 1 tbsp Olive Oil
- 40 g Onions (chopped)
- 1 tbsp Parsley (fresh)
- 60 g Tomato (chopped)
Instructions
- 1. Heat oil in saucepan and fry onions until transparent.
- 2. Add all the vegetables, garlic, bay leaf and dried basil.
- 3. Place the lid on the saucepan and simmer on a very low heat so the vegetables slowly stew. Cook for 15 minutes, stirring occasionally until cooked through.
- 4. Garnish with fresh parsley and serve while hot.