The Invercargill Eye - - COMMUNITY COOKBOOK -

1 red onion, peeled and sliced 1cm

1 egg­plant, diced 2cm 1 cap­sicum, core and seeds re­moved and diced 2cm

2 cloves gar­lic, roughly chopped 1 ta­ble­spoon chicken spice mix (see recipe be­low)

1 ta­ble­spoon chopped basil leaves 1 x 400g can chopped toma­toes 1 cup chicken (or veg­etable) stock

1 tea­spoon bal­samic vine­gar 1 ta­ble­spoon brown sugar

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