Guillaume Brahimi shares a delicious French recipe.


  • 2 eggplant (finely chopped)

  • 2 red capsicums (peeled and diced)

  • 1 brown onion (finely chopped)

  • 4 zucchini (finely chopped)

  • 3 garlic cloves (peeled and finely chopped)

  • ½ bunch thyme

  • 1 bunch basil

  • 1kg tomato

  • 500ml tomato juice

  • Extra virgin olive oil

  • Salt and pepper


  • 1.

    Blanch and skin the tomatoes, cut in half and remove seed, dice the flesh- set aside

  • 2.

    Heat olive oil in a saucepan over low heat and cook the eggplant, capsicum and onion separately with one clove of garlic and the zucchini with thyme until coloured. Drain the oil each time over a bain marie and reserve oil

  • 3.

    In a large pot, place drained oil and heat over high heat. Add the vegetables, then the tomatoes and juice. Cook for 1.5hours.

  • 4.

    Chop basil and mix through before serving.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 221kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 31g
  • Sugar 18g
  • Sodium 1509mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Read these tips to help you remove the skin from the tomatoes. 

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Posted by Report
Great recipe make all the time