Peanut Free
Lactose Free
Vegan
Vegetarian
Pescatarian
Tasty, comfort food full of nutrition.
· Shared by
Feda Adra
I knew I wanted to work with the spur: team from our first meeting together. They were just as passionate about health and well-being as I was. We worked closely together to connect elders to address the loneliness epidemic.
My love of my garden inspired this recipe. I love going out into the garden and picking fresh vegetables and making tasty food that nourishes me. My connection with nature helps me be present and focus on what is important in life.
· 1 large eggplant - dice and season with salt
· 1 large green zucchini -diced
· 1 large red capsicum - diced
· 2 small punnets of cherry tomatoes - diced
· 3 medium cloves of garlic
· 2 cups of water
· 1 large hot chili
· 1 bunch of coriander
· 1/4 cup of olive oil
· 1 teaspoon salt
·. Flatbread
1 · Crush garlic, coriander, and chili and fry in olive oil until golden.
2 · Add eggplant and keep stirring until completed coated with garlic and coriander
3 · Add zucchini, capsicum, tomato, water, and salt.
4 · Bring to boil and simmer for 20 minutes.
5 · Eat with flatbread.
Recipe shared by
Feda Adra.
Feda is a business leader and changemaker. Feda has driven innovative approaches to aged and community care.
Recipe attributed to
Inspired from my home garden. As I often have these ingredients in my garden.
