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Categories: Entertaining, Low-calorie, Low-fat, Vegetarian
Type: Side Dishes

A rainbow of vegetables make this famous side dish healthy and delicious.

Serves: serves 4


  • 2 zucchini
  • 1 large eggplant
  • salt
  • 2 large red peppers
  • 1 large onion
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 1 small can diced tomatoes
  • a few coriander seeds or 1/2 tsp ground coriander
  • 1 tbsp fresh basil or parsley, chopped

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  1. Wash the zucchini and eggplant and cut into small slices.
  2. Place in a colander, sprinkle with salt, and leave for an hour.
  3. Deseed the peppers and cut into thin strips.
  4. Peel and finely slice the onion and garlic.
  5. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion and cook until transparent.
  6. Rinse and pat dry the eggplant and zucchini, and add them, together with the peppers and garlic. Cover and simmer gently for about 40 minutes.
  7. Add the tomatoes and coriander, and cook for another 30 minutes-but don't let it get too mushy.
  8. Stir in the basil or parsley, and serve hot.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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