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30 MIN


Serving amount:
  • 1 goats chevre pack
  • 1 panini roll
  • 1 olive oil sachet
  • 1 olives & capers pack
  • 1 sunflower seeds sachet
  • 1 tomato sugo
  • 1 capsicum
  • 1 zucchini
  • 1 eggplant
  • 1 garlic clove
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, pepper, white sugar

Allergens: Wheat, gluten, yeast, garlic, dairy

Specialised equipment: Toaster (optional), absorbent paper

Chef's note: Turn your heaters on, slap on those holiday sunglasses and picture yourself in the warmth of the Southern France sun devouring this dish filled with all the flavours synonymous with the Provencal region. Bon appétit! 

* Parsley and garlic may be split across various dishes so make sure you read each recipe carefully before you begin cooking. 


1. Prepare the eggplant

Peel, halve and cut the eggplant into 1cm thick slices, sprinkle with a little salt and set aside for 5 minutes while you prepare the other ingredients. Wash off the salt and pat dry with absorbent paper or a tea towel. 

2. Prepare the ingredients

Wash the vegetables. Dice the capsicum into 1cm pieces. Crush or grate 1 clove of garlic* per 2 people. Finely chop 1 tablespoon per person of parsley* leaves. Slice the zucchini 1cm thick on the diagonal. Crumble the cheese. Mix the olives and capers with the tomato sugo. 

3. Make the garlic and parsley oil

Combine the garlic and parsley with the olive oil. Season with salt and pepper.

4. Cook the eggplant and zucchini

Heat a generous splash of cooking oil in a frying pan over high heat. Add the eggplant and zucchini and cook for 2 minutes on each side or until brown. You may need to do this in batches. Remove from the pan.

5. Cook the Provencal sauce

If required, heat another splash of oil in the same pan over medium heat. Add the capsicum and cook for 3 minutes. Add the tomato sugo mixture and a splash of water. Stir to combine and cook for 3 minutes or until the capsicum is tender. 

6. Add the eggplant and zucchini

Stir through the eggplant and zucchini and cook for 2 minutes or until the vegetables are heated through and the sauce coats all the ingredients. Stir through a little of the garlic and parsley oil. Season to taste with salt, pepper and a pinch of sugar. Add a splash of water if the sauce is too thick.

7. Make the garlic toasts

Meanwhile, slice the panini bread thinly. Toast the slices in a toaster or in a moderate oven. Brush the toasts with a little garlic and parsley oil just before serving.

8. To serve

Divide the eggplant and zucchini Provencal between serving plates. Top with the remaining garlic and parsley oil, sunflower seeds and goats cheese. Serve with the garlic toast.