Grill the eggplant until soft, about 2 to 3 minutes and put to one side. Heat the oil in a large pot and sauté the bell peppers, chilli, and onion until soft. Add the garlic, stock, tomatoes, eggplant and parsley and bring to the boil. Reduce heat and simmer. Serve with fresh rolls.
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email: Open 7 days 8:30am-5pm