Preparation: 15 – 20 minutes
Ingredients
- 1 thinly sliced eggplant
- 1 thinly sliced capsicum
- 2 ground tomatoes
- 1 thinly sliced potato
- Olive oil – as required
- Sprinkle pepper
- Sprinkle paprika
- Sprinkle salt
- 1 table yoghurt (optional)
Method
- In a heated pan first cook potatoes on both sided, drain the oil and place into a flat dish
- Cook capsicum on both sides, drain the oil and layer on top of the potatoes
- Cook eggplant on both sides, drain the oil and layer on top of the capsicum
- With less than 1 tablespoon of olive oil add the tomatoes to the pan with pepper, paprika and salt and stir. After 2 minutes drizzle over the vegetables. Option to serve with a side of yoghurt
Gut support
- Probiotic – Yoghurt
- Prebiotic – Eggplant, yoghurt
- Polyphenols – Olive oil
