Ingredients

2 eggplants
1 red capsicum
1 yellow capsicum
4 tbsp olive oil
2 onions, finely chopped
3 cloves garlic, crushed
1 tsp crushed fennel seeds
1 tbsp red-wine vinegar
1 tsp sugar
4 small zucchinis, 2cm slices
Handful of basil leaves, torn
1 can diced tomatoes
Salt and cracked pepper

Method

Slice the eggplants in half lengthways, then in half lengthways again, then across into 2.5-centimetre chunks. Pull out the stalks of the capsicums, then cut them into three pieces. Scrape away any white pith and seeds, then chop into bite-sized chunks. Heat half the olive oil in a pan, add the onion and fry for five minutes, then add the garlic. Crank up the heat and fry for two minutes. Add the fennel seeds, vinegar and sugar, then let it thicken. Add the rest of the olive oil, the capsicum pieces, zucchini and eggplant. Throw in the basil leaves. Cover and cook gently for 15 minutes. Drain and add the diced tomatoes, season and cook for 15 minutes. Serves 4.

Nutritional information per serving: 915 kilojoules, 4.4 grams protein, 13.7g carbohydrate, 16.4g fat (2g saturated)