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A nutritious and hearty dinner, perfect for a cold night in
Difficulty Level: Easy
Serves: 4


Olive oil
2 onions, red or brown
6 cloves of garlic
1 large eggplant
3 zucchini
3 capsicums (red, green, yellow or a mix)
4 ripe tomatoes
1 x 400g can of diced tomatoes
1 tablespoon of balsamic vinegar
1 teaspoon of paprika
1 cup of basil, shredded
½ lemon, juiced


  1. Prep the vegetables. Chop the onions into wedges, dice the garlic and tomatoes, chop the eggplant, zucchini and capsicums into 2cm chunks
  2. Coat a large saucepan with olive oil and fry the onion and garlic until browned
  3. Add in the eggplant, zucchini and capsicum and fry for 10mins, or until softened
  4. Stir in the fresh and canned tomatoes, balsamic vinegar and paprika and mix well. Cover the pan and simmer on low for 20-30mins, or until the mixture is thickened
  5. Stir in the basil and lemon juice and serve hot with a side of bread