Mains

Chunky Mediterranean Vegetable Casserole

A rich, hearty casserole.

Serves 4-6.
Prep Time: 10 minutes.
Cooking Time: 17 minutes.

Ingredients

• 2 tbsp olive oil
• 1 red onion, cut into wedges
• 2 cloves garlic, chopped
• 1 baby fennel, cut into thin wedges
• 1/2 medium eggplant, cut into cubes
• 1 red capsicum, cut into chunky cubes
• 1 green capsicum, cut into chunky cubes
• 1 yellow capsicum, cut into chunky cubes
• 1 zucchini, sliced
• 2 x 400g tins diced tomatoes
• 1/3 cup tomato paste
• 1/3 cup (60g) deli olives
• 1/2 cup shredded basil leaves
• 1/3 cup water
• 100g Hungarian salami (optional)

Cooking Instructions

• Heat oil in a large saucepan over medium heat and cook the onion, garlic and fennel for 2 minutes or until they soften. Add the eggplant, capsicums, zucchini, diced tomatoes, tomato paste, and water.
• Bring to the boil, then allow to simmer covered for 15 minutes, stirring occasionally until the vegetables are cooked and sauce is thick. Toss through the olives and basil leaves before serving.