Ingredients

1 tablespoon olive oil
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

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.

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.

Serves 4 as a side dish