1 tbsp olive oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
1 medium eggplant, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
2 medium red capsicums, cut into 2cm pieces
1 400g can diced tomatoes
1 400g can salt-reduced cannellini beans, rinsed and drained
2 tbsp tomato paste
2 tsp balsamic vinegar
1 tsp Tuscan seasoning
½ cup fresh basil leaves
½ cup grated Parmesan cheese (optional)
You can swap:
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, eggplant, zucchini and capsicum for 10 minutes, stirring occasionally, until starting to soften.
Step 2
Add the tomatoes, beans, paste, vinegar, Tuscan seasoning and 2 cups water and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until vegetables are tender and the sauce has thickened.
Step 3
Stir through two-thirds of the basil and season with pepper. Divide among bowls and sprinkle with Parmesan (if using) and the remaining basil leaves to serve.
Serving suggestion: serve with crusty wholemeal bread, pasta or rice.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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