Prepare vegetables in advance to shorten cooking time
Gently sauté onion until golden and translucent
Add grated carrots and chopped capsicum and allow to soften (5 min)
Add zucchini, eggplant, canned tomatoes, paste and some water
Cover and simmer for 20 min until vegetables are tender
Add salt, pepper and sugar to taste
Serve hot with chicken or fish and rice or add chickpeas for a lunch. Can also be used as a filling for a vegetarian lasagna.
Originally Submitted
10/5/2009
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