- 1 medium eggplant, cut into ¾ cm slices
- 2 medium zucchinis, cut into ½ cm circles
- 1 medium red capsicum, cut into ¾ cm strips
- Olive oil spray
- 2 tablespoons olive oil (can use 1)
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 1½ teaspoon salt
- ¼ teaspoon pepper
- ¼ – ½ teaspoon chilli flakes
- 1 x 140g tub tomato paste
- 3 large tomatoes, finely chopped
- ⅓ cup pitted black kalamatta olives, cut into 3 or 4 (circles)
- 2 sprigs (1 tablespoon) fresh thyme
- ¾ cup fresh basil leaves, roughly torn
- 1½ cups boiling water
- Heat a grill or sandwich press (I used my flat surface Breville sandwich press), spray with oil spray and grill in a single layer and separately the eggplant slices, zucchini slices and capsicum strips until just soft. You can add a pinch of salt if desired. Once done, remove and put aside. Cut the eggplant slices into quarters.
- Meanwhile, heat olive oil in a non-stick fry pan on medium heat, then add the onion, garlic, salt, pepper and chilli flakes. Sautee until onion just goldens.
- Add the sundried tomatoes and tomato paste to the onion mix and combine well. Cook stirring every 20-30 seconds for 3 minutes then add the fresh tomatoes and thyme leaves. Stir to combine and cook for a further 6-7 minutes, stirring occasionally.
- Add the boiling water and simmer for a further 3-4 minutes before adding the olives, grilled vegetables and basil. Stir gently to combine and cook for a further 3-5 minutes. Taste and adjust seasoning (salt & pepper) if required.
- Serve as is alongside a protein serve or it can be used as a pasta sauce or with Slendier pasta. You could also put steamed / BBQ chicken or cooked mince through it.