Preparation time
20 minutes
Ready in
1 hour
Cooking Time:
Makes
8 to 10 servings
Ingredients
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 Ontario Red Onion, cut into thin wedges
- 5 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) each dried basil and oregano
- 1 large Ontario Sweet Green Pepper, cut into chunks
- 2 Ontario Zucchini, cut into chunks
- 1 Ontario Eggplant (about 1 1/2 lb/750g), cut into chunks
- 4 Ontario Tomatoes, chopped
- 1 can (28 oz/796 mL) whole tomatoes
- 3 tbsp (45 mL) tomato paste
- 1 tsp (5 mL) granulated sugar
- Salt and pepper
- 1/4 cup (50 mL) minced fresh Ontario Parsley
- 3/4 cup (175 mL) crumbled Ontario Feta Cheese
Instructions
In large Dutch oven, heat oil over medium-high heat. Add onion, garlic, basil and oregano; cook until slightly softened and aromatic, about 4 minutes.
Add green pepper, zucchini, eggplant and tomatoes. Stir in canned tomatoes, breaking up with spoon. Bring to boil; reduce heat, simmer until vegetables are tender, about 30 minutes.
Stir in tomato paste, sugar, and salt and pepper to taste; cook for 7 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.) Stir in parsley. Sprinkle feta on top of each serving.
Nutritional Information
- Protein: 5 grams
- Fat: 5 grams
- Carbohydrate: 16 grams
- Calories: 123
- High Source Of Fibre