WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 20
Cooking Time: 15
In a fry pan, heat oil, then sauté zucchini & eggplant until brown. Add in capsicum & onion. Once cooked, set aside.
Heat the remaining oil, sauté the garlic, chilli, coriander seeds & the orange zest, stir for 1 min. Then add in diced tomato.
Return cooked vegetables to the pan & stir in stock. Reduce heat, simmer, uncovered for 10 mins until sauce is thickened.
Stir in basil & vinegar & serve.