Recipe By: Norie Mori
4 Tbsp Spiral Organic Extra Virgin Olive Oil
1 small eggplant, cut into 1.5cm cubes, soak in water for 10-15 minutes, drain well
1 Tbsp Spiral Organic Minced Garlic (or 5 garlic cloves, minced)
1 medium onion, cut into 1.5cm dice
1 red or yellow capsicum, cut into 1.5cm dice
1 medium zucchini, cut into 1cm cubes
1/2C Spiral Organic Diced Tomato
1 Tbsp Spiral Organic Tomato Paste
1 Tbsp Spiral Mirin
1/2C Spiral Organic Garlic and Basil Sugo
2 tsp fresh chopped thyme
3 Tbsp chopped fresh basil
Salt and pepper
Heat 3 tbsp of oil in a large pan over medium heat. Add the eggplant and cook, stirring until soft and brown, for about 10-15 minutes. Then add another tablespoon oil and cook the garlic, onion and capsicum stir fry for about 5 minutes until the onion becomes translucent, then add zucchini and stir through until tender-crisp, for about 3 to 4 minutes.
Add the diced tomatoes, tomato paste, Sugo, thyme, mirin and 3/4 teaspoon salt. Keep stirring occasionally, cook until the tomatoes are broken down into a sauce. When it comes to a gentle boil, reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.
Salt and pepper to taste, adjust seasoning, if necessary. Sprinkle with fresh basil and thyme and serve warm or chilled.