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Gluten Free | Vegetarian | Vegan | Dairy Free

500g Zucchini Diced

1/2 Cup Eggplant finely cubed

1/4 tsp Ground Cumin

1/4 tsp Harissa

1/2 tsp Paprika

1/2 Capsicum

1 Vegetable Stock Cube

2 Cloves of Garlic Crushed

1 Small Brown Onion Finely Sliced

1 Cup Cherry Tomatoes

1/4 Cup Parsley

Spelt Pasta to serve

Salt to taste

Cook the onion on medium heat in a large saucepan on the stove top in a little bit of oil until soft.

Add in the garlic, cumin, harissa and paprika and cook for a further minute.

Add in the Zucchini, Tomato, Capsicum  and Eggplant and mix to combine

Dissolve the stock cube in 1/2 cup of boiling water and add to mixture

Reduce the heat to the lowest setting and allow the ingredients to simmer for at least an hour or until the sauce has thickened and the ingredients have softened. Season with salt to taste

Serve with some spelt pasta and enjoy

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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