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1 tsp olive oil
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1 onion, thinly sliced
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2 garlic cloves, thinly sliced
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1 large eggplant, cubed
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1 zucchini, thickly sliced
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1 red bell pepper, cut into strips
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1 (400 g) can chickpeas
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1/2 - 1 cup water
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1 (700 ml) jar pasta sauce
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1 tsp Italian herb seasoning
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1 kg broccoli florets, steamed
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lemon wedge
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