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Serves: 2 people
Prep time:



  • 2 tbs olive oil
  • 1 medium green zucchini, sliced
  • 1 medium eggplant, diced
  • 1 medium red capsicum, diced
  • 1 medium red onion, diced
  • 2 cloves garlic, chopped finely
  • ½  fresh small red chilli, seeds removed and chopped
  • 1 tsp coriander seeds lightly crushed
  • 1 tsp orange zest
  • 2 medium ripe tomatoes, diced
  • 1 cup Campbell’s Real Stock - Vegetable 
  • 1 tbs fresh basil, chopped
  • 1 tbs red wine vinegar


  1. Heat 1 tablespoon of the oil in large frypan, add zucchini and egg plant, stirring, until browned. Add in capsicum and onion.
  2. Once cooked remove from pan, set aside and heat the remaining oil, sauté the garlic, chilli, coriander seeds and the orange zest, stir for a minute and then add in diced tomato.
  3. Return cooked vegetables to the pan and stir in stock. Reduce heat, simmer, uncovered for 10 mins until sauce is thickened.
  4. Stir in basil and vinegar to combine, and serve with warm crusty bread.