This delicious meal-in-a-bowl can be made even more hearty by serving over wholemeal couscous, brown rice or quinoa.

Ingredients:

I medium onion, diced
1 clove garlic, minced
2 medium eggplants, diced
1 bunch kale, leaves stripped off stems and finely shredded
2 small or 1 large zucchini, diced
1 red capsicum, seeded and diced
1 cup low-sodium vegetable stock, or 1 cup water mixed with 1 tsp Dr Fuhrman’s MatoZest
1/4 cup pitted Kalamata olives, finely diced
1/4 cup sun-dried tomatoes (not oil-packed), finely diced
1 can diced no added salt tomatoes
2 cups cooked chick peas, or canned chick peas, well rinsed and drained
1 tsp dried basil
1 tsp dried oregano
4 tbsp no added salt tomato paste

Method:

Heat an empty heavy-based frying pan on high heat until a drop of water flicked into the pan forms a ‘mercury ball’ i.e. rolls around the pan before evaporating.

Add diced onion to the pan, and stir vigorously with a wooden spoon until onion is just beginning to darken – about 2 minutes.

Add garlic and eggplant and continue stirring constantly for another minute.

Add kale, zucchini and capsicum and continue stirring vigorously for 2 minutes.

Reduce heat slightly, add vegetable stock or water with MatoZest to deglaze the pan – be careful not to scald yourself on the steam – then stir in olives, sun-dried tomatoes, diced tomatoes, chick peas and herbs, cover the pan and simmer for 5 minutes or until vegetables are tender. Stir in tomato paste and serve.