• 1 red onion, sliced
  • 1 red capsicum, deseeded and sliced
  • 1 green capsicum, deseeded and sliced
  • 1 small eggplant, cut into 1cm pieces
  • 2 x 400 g can Wattie’s Pesto Style Tomatoes
  • 25 g feta, crumbled
  • 2 Tbsp pine nuts, toasted (optional)
  • basil leaves to garnish

1. Heat a dash of oil in a large saucepan. Add red onion, red and green capsicums and eggplant and cook over a medium heat until the vegetables start to soften.

2. Pour over the cans of Wattie’s Pesto Style Tomatoes and stir well to combine with the vegetables. Allow the sauce to come to the boil. Reduce the heat and continue cooking for a further 10-15 minutes until the vegetables are tender and sauce has reduced by a quarter.

3. Spoon into a serving dish. Garnish with crumbled feta, pinenuts and basil leaves. Great served with fish or chicken.

Watch How To Video

How to Deseed a Capsicum

Made With

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Rate and Review

2 Ratings

Reviews (2)

Kathleen's Rating
Jenna's Review | Rating

Really nice! I would definitely recommend adding the feta and basil.