Braised Chilli And Tomato Eggplant | Donna Hay

Ingredients

• 1 eggplant (aubergine), sliced 1.5cm thick
• 2 teaspoons sea salt flakes
• 3 red capsicums (bell peppers)
• 2 zucchini (courgette), sliced 1.5cm thick
• ¼ cup (60ml) extra virgin olive oil
• 2 onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 small bunch thyme
• 4 bay leaves
• 1 long red chilli
• sea salt and cracked black pepper
• 250g cherry tomatoes
• 2 tablespoons tomato paste
• 2 cups (500ml) vegetable stock
• 400g can diced tomatoes
• ciabatta, to serve