READY IN: 1hr 15mins
Recipe by Susie T

Served with crusty bread or as a side-dish. Can be served over pasta also. A very versatile recipe that can be used to accompany grilled meats or topped over baked potatoes.

Top Review by Beezie11

This was very good, my husband is so picky when it comes to vegetables, but even he enjoyed this. Like the other cook, I too added chili flakes and mixed the green zucchini with the yellow squash. Thanks for the great recipe!

Ingredients Nutrition


  1. Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
  2. Turn cut side down and let drain for 1/2 hour.
  3. Wipe the eggplants and then cut into cubes.
  4. Heat the oil and cook the onion and garlic until soft.
  5. Add the eggplant and cook for another 2 minutes.
  6. Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
  7. Cover and simmer gently for about 20 minutes.
  8. Serve warm and sprinkle with a little parmesan if liked.

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