|600 g||egg plant|
|600 g||ripe tomatoes|
|200 g||red capsicum|
|40 g||olive oil|
|4||tbsp fresh basil leaves|
|Salt & Pepper to taste|
- Prepare the tomatoes by scoring a cross in the base of each and plunging into a bowl of boiling water for 20 seconds. Then put the tomatoes in cold water and peel the skin. Place the tomatoes in the bowl and chop roughly with 1 or 2 pulses of the TURBO button. Set aside.
- Put the onion, shallots & garlic in the bowl, chop for 7 seconds on speed 5. Scrape down the sides of the bowl, then add the olive oil and cook for 5 minutes, at 100ºC on reverse speed 1.
- Meanwhile, slice the zucchini into 1cm wide slices, and the other vegetables into large pieces. When the onion has finished simmering, add the rest of the vegetables and herbs and cook for 30 minutes, at 100°C on reverse speed 1.
- Serve with white rice.
Tip: Depending on your taste, we can add more cooking time for tender result.