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Saudi Arabia

Ingredients

6 Tablespoons Afia Corn Oil Plus, divided
500g  Eggplant, circle slices
1 Green zucchini, rounded slices
1 Yellow zucchini, rounded slices
1  Red onion, chopped
4  cloves garlic, minced
1  large red bell pepper, squares
3 Tablespoons Tomato paste
400 g Cherry tomato whole
½ cup Water
¾ Teaspoons Salt
¼ Tablespoons Black pepper
¼Teaspoons  Afia chili crushed
¼ Teaspoons dried Oregano
¼ cup chopped fresh Basil

How to prepare

  • On a pan on medium heat, heat 3 tbsp oil and cook eggplant until half cooked and browned from all sides for almost 10 minutes, remove eggplant to a bowl and add zucchini to the same pan with extra 1 tbsp oil, cook until browned and half cooked, remove and add to the eggplant bowl.
  • In the same pan add remaining oil and cook onions until wilted, then add the garlic and cook for another 30 seconds.
  • Add the bell pepper and cook until wilted, add cherry tomato and mix.
  • Then add tomato paste and stir.
  • Add water along with zucchini, eggplant, spices and oregano. Cover and let it cook for 10 minutes on low.
  • When ready garnish with basil and serve with toasted bread.

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