Time: 30 minutes. Serves: 4-6


  • 1 tbsp olive oil

  • 2 cloves garlic, finely sliced

  • 1 red capsicum, sliced

  • 1 yellow capsicum, sliced

  • 1 green capsicum, sliced

  • 1 zucchini, cubed

  • 1 small eggplant, cubed

  • ½ fennel, roughly chopped

  • ½ red onion, roughly chopped

  • 1 x 420g can of Heinz Big Red Tomato Soup

  • ½ cup pitted black olives

  • 6 basil leaves

  • 2 sprigs thyme

  • 250ml veg stock

  • salt and pepper

  • To Serve

  • crusty bread


  • 1.

    Heat oil in a pan over a medium heat. Add onion and garlic and cook for 2-3 minutes or until translucent. Add fennel, eggplant, red, yellow and green capsicum, zucchini and thyme. Cook for a further 5 minutes.

  • 2.

    Pour in Heinz Big Red Tomato Soup, vegetable stock and add basil leaves. Reduce heat and cover. Cook slowly for 15 – 20 minutes, stirring occasionally. Season to taste and stir through olives.

  • 3.

    Serve warm with grilled crusty bread.

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