Slow-Cooked Mediterranean Vegetables

2 tbsp extra-virgin olive oil
1 red onion , peeled & roughly chopped
4 cloves garlic, peeled & roughly chopped
600g Jap pumpkin, skin removed, roughly chopped
1 red capsicum (185g), seeded & roughly chopped
2 small zucchini, cut into 2cm rounds
1 large eggplant, roughly chopped
½ cup kalamata olives
2 × 400g tin chopped tomatoes
½ tsp dried oregano

Preheat oven to 160°C. Heat large casserole dish on medium heat on stovetop, add oil, onion and garlic, cover and cook for 5 mins.

Add pumpkin, capsicum, zucchini, eggplant, kalamata olives, tomatoes and oregano, cover and then place in oven to slow-cook for 2 hours.

Serve with crunchy green side salad and sourdough bread.

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