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
- 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.
- 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.