Spicy Vegetable Neapolitana

Delicious, hearty and very healthy meal. Suitable for vegans and vegetarians.


1 Large onion diced
3 cloves garlic crushed
2 – 3 hot chilies chopped
1 small green capsicum diced
¼ teaspoon dried basil
½ teaspoon dried thyme
6 ripe peeled tomatoes chopped
2 medium carrots, grated
½ large eggplant (aubergine) or 2 – 3 small ones diced into 1cm cubes
½ zucchini diced into 1cm cubes
½ decent sized head of broccoli cut into florets


Sprinkle eggplant with salt and allow to stand for half an hour to get rid of any bitter juices. Rinse well and pat dry.

Fry the onion, garlic, chilies, capsicum and herbs in a small amount of oil until the onion is clear (I use water for this and it works just as well although you have to cook the onion for longer).

Add tomatoes, eggplant and carrot and cook until the tomatoes break down and become sauce-like in consistency.

Next add the zucchini and cook until just tender.

Add the broccoli and cook for 3-4 couple more minutes (I prefer the broccoli to remain firm, however, if you like mushy broccoli, cook for longer).

Season with freshly ground black pepper and serve with rice or pasta or on it’s own as a thick, hearty soup.

NB: I use birds-eye chilies which are very hot, but that’s how we like it. If you are not into spicy foods, you can omit the chili altogether or vary to your taste. Feel free to experiment using any seasonal vegetables (except the cabbage family!). This recipe also works well with beans – chickpeas are especially good.

Serves 3-4.

See other recipes submitted by Nicole Winston