Serves 8


2 Tbs Olive Oil

1.5 cups baby Spinach leaves
1 large red Onion, diced

1 large Eggplant cut into 1.5 cm pieces

4 large Garlic cloves, sliced thinly

4 Celery sticks, diced

2 tspn fresh Thyme

2 med Courgettes, cut into 1.5cm pieces

2 med Red Capsicums, cut into 1.5cm pieces

2 med Yellow Capsicums, cut into 1.5 cm pieces

2 400g can chopped Tomatoes

1 tspn Red Wine vinegar

Optional for serving: Brown rice or grainy crusty bread



  1. Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring occasionally, for 3-4 minutes, or until golden. Transfer to a bowl. Add remaining oil, onion and celery to saucepan and cook, stirring for 6-7 minutes or until soft. Add garlic, and thyme and stir while cooking for 1-2 minutes or until fragrant. Add capsicums, and baby spinach leaves and cook until golden and soft. Stir the mix while cooking through.
  2. Add canned tomatoes and red wine vinegar. Bring to the boil. Before simmering for 10 minutes reduce heat. Add eggplant and courgettes and simmer for a further 10 minutes. Add salt and pepper to taste. Serve with brown rice or crusty grainy bread.