Ingredients
Olive oil spray
2 red capsicums, thinly sliced
2 garlic cloves, crushed
1 small eggplant
2 small zucchini
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
Method
Step 1
Heat oil in a large, heavy-based saucepan over medium-high heat. Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened. Meanwhile, chop eggplant and diagonally slice zucchini. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened.
Step 2
Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick. Serve.