3 tbsp olive oil

1 tbsp garlic infused oil

1 eggplant, diced

1 zucchini, diced

1 red pepper, diced

pinch chili powder

2 tomatoes peeled, de-seeded and diced

1 tbsp fresh coriander leaves, chopped

¾ tsp saffron strands (soaked 1 tbsp warm water)

squeeze lemon juice

salt and coarsely ground black pepper


Sprinkle eggplant with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).

Heat a frying pan, with some olive oil. Soften the diced eggplant, the diced zucchini, diced red pepper and chili powder.

Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.

Stir in the chopped tomatoes, heat through for five minutes.

Add the chopped coriander and soaked saffron strands.

Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.

Recipe adapted from: Good Food

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