Cooking Instructions
- 1
Assemble all the ingredients
- 2
In a saucepan cook onion, garlic and oil over medium low heat, stirring occasionally till pink and soft
- 3
Add the eggplant and zucchini, stirring occasionally till soft
- 4
Add the three bell peppers and stir, then cover with lid for 5 minutes
- 5
Add the tomatoes, black pepper and salt and stir. Cover with lid and cook for 2 minutes
- 6
Lastly, add in the parsley, stir the mixture then cover for 1 minute
- 7
Serve the salad when still hot
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