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Ingredients:
2 zucchini, diced
1 eggplant, diced
1/2 onion, diced
3 cloves garlic, minced
1 red capsicum, diced
2 tbsp olive oil
1/4 tsp dried chilli flakes
1 tsp salt or more to suit your taste
2 tsp dried Italian herbs
4 cups chicken stock
Fresh basil or parsley
Method:
1. Saute the zucchini, eggplant, onion, garlic and oil in a large pot until softened.
2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes. Adjust seasoning to taste.