1 large onion, sliced
3 cloves garlic, sliced
10 cups chopped vegies (like eggplant, capsicum, zucchini and button mushrooms)
1/3 cup tomato paste
1/2 cup red wine
800g can chopped tomatoes
400g can chickpeas, rinsed and drained
1. Heat 1-2 tablespoons olive oil in a large saucepan. Add onion and garlic and cook until soft. Add the vegetables and cook, stirring, for 5 min. Add the tomato paste and stir through, then add red wine and tomatoes.
2. Simmer 15-20 min or until vegies are tender. Stir in the chickpeas and remove from heat. Place in a freezer-proof container and allow to cool 25 min before sealing with lid and freezing.
3. To serve: Thaw overnight in the refrigerator. Add 1/2 cup olives if you like. Microwave on medium (70 per cent power), stirring often, until piping hot. Garnish with chopped basil and parsley and serve with cooked brown rice on the side.