Step 1

Heat a large frying pan (see Tips) over high heat and add 3 tablespoons of the olive oil. Add eggplant, capsicum and zucchini and cook for approx.15 minutes, stirring frequently, until golden and softened. Cover frying pan with a lid, reduce heat to low and cook for a further 15 minutes, stirring occasionally, until tender. Turn off the heat but leave the vegetables covered, in frying pan. Meanwhile, continue with the recipe.

Step 2

Place lemon zest into mixing bowl and grate 40 sec/speed 8 or until finely grated. Place in a small bowl and set aside.

Step 3

Without cleaning mixing bowl, place garlic and basil stalks into mixing bowl and chop 6 sec/speed Scrape down sides of mixing bowl with spatula.

Step 4

Add onion and chop 4 sec/speed 5.

Step 5

Add fresh and canned tomatoes and balsamic vinegar and cook 14 min/100C/speed 2.

Step 6

Insert simmering basket and weigh green beans into it, then cook 6-8 min/100C/speed 2 or until beans are cooked. Remove the simmering basket with aid of spatula and place the beans into a large serving dish. Place cooked vegetables from the frying pan in the serving dish. Place the serving dish onto mixing bowl lid, then weigh olives and chickpeas into it. Add reserved lemon zest and ½ of the reserved basil leaves. Pour tomato mixture over the top and gently combine with the spatula. Season with salt and pepper, then top with remaining basil leaves and an extra drizzle of olive oil to serve.