Light cooked vegetables:

 Yield: 4 serving spoons;

Calories per tablespoon: 148.

ingredients:

500 g of ripe tomatoes cut;
1 red pepper sliced ​​without seed;
1 fennel sliced ​​stalk;
100 g of grapes - black raisins (left in a glass of warm water for 20 minutes);
1 red onion;
4 cloves garlic, minced;
1 teaspoon (tsp) coriander powder;
1 teaspoon (tsp) chopped fresh thyme;
2 teaspoons (tsp) chopped parsley;
2 tablespoons (soup) of extra virgin olive oil;
300 ml of water;
Salt and black pepper to taste.

Method of preparation:

Heat the oil in non-stick pan, add the onion, garlic, coriander and  thyme and saute over medium heat for 3 minutes, stirring until the onion  is soft.
Add the fennel and pepper and cook, stirring, for another 10 minutes.
Place the tomatoes, water, salt and pepper and after boil, reduce heat, cover and simmer for 30 minutes.

Add the grapes - raisins and parsley and cook uncovered for another 10 minutes.

Tip Chef in minutes: Serve with bread or as meat trimmings, chicken or fish. 

 Source: Chef my blog in Minutes