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Time: 30 minutes. Serves: 4-6
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.
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.
Serve warm with grilled crusty bread.
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