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This dish is mostly vegetables and is delicious. Even meat lovers will like enjoy this one.

It’s dairy free, gluten free and vegan. High in fibre, vitamin C, iron, potassium.

Low in fat and sugar free.

As with most of my dishes you can adjust ingredients depending on presence taste and of course cost. No need to spend $8 on a zucchini if they are not in season. Mushroom also works well in this dish.

This is a favourite in my house hold, and we grow most of these vegetables in our garden.

This recipe serves about 4 people and takes around ½ an hour to make. Like most of my cooking it is really simple healthy and yum!


-1 large eggplant

-1 capsicum (any colour is fine)

-1 zucchini

-1 can of tomatoes

- 1-2 of fresh tomatoes if you have them

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-2-3 gloves of garlic

-A bunch parsley

-A bunch of coriander

-1/4 teaspoon of mineral salt

- ! table spoon of oil (I use coconut or olive oil)

- A pinch of powdered chilli

-Freshly ground pepper

Optional toppings

-A Sprinkle of LSA (GF and vegan)

-A sprinkle of fresh parsley of coriander (GF and vegan)

-Grated cheese, shaper cheeses work best such as tasty.

I usually have all 3 of these.


Dice the garlic, parsley coriander.

Cut all the remanding vegetables, roughly the same size about 1 and ½ centimetres squared, you don’t have to be exact-mine never are.

Put the oil in a frying pan on a medium heat. Add the garlic followed by the eggplant. Cook evenly for a couple of minutes.

Next add the capsicum and zucchini and continue cookingfor a few more minutes.

Add the tomatoes both fresh and canned stir in well. Add the salt and pepper and herbs- parsley and coriander. (leaving some of the herbs to use as a topping) stir in the chilli and turn to a low heat, cover and simmer for about 20 minutes stiring occasionally.

Serve hot in a bowl adding the above toppings of your choice. You could also serve it with garlic bread and a glass of pinot noir if you are in the mood!


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