200 ml oil
750 g sliced onions
750 g eggplant
500 g red pimento
500 g courgette
3 cloves garlic
500 g peeled, depipped and diced tomato
1/2 tsp coriander seeds
5 g chopped parsley
5 g chopped basil
seasoning
750 g sliced onions
750 g eggplant
500 g red pimento
500 g courgette
3 cloves garlic
500 g peeled, depipped and diced tomato
1/2 tsp coriander seeds
5 g chopped parsley
5 g chopped basil
seasoning
method
1. Heat the oil in a shallow pan, add the onions and cook without colouring.
2. Add the peeled eggplant and courgette, both cut into 1.5 cm dice, the skinned, deseeded pimento cut into 1 cm squares and the chopped garlic. Cover with a lid and allow to stew gently for 30 minutes.
3. Add the tomatoes, coriander seeds and seasoning.
4. Allow to stew gently for a further 10 minutes until all the vegetables are soft but not mushy.
5. Add the chopped parsley and basil and serve in a vegetable dish.
2. Add the peeled eggplant and courgette, both cut into 1.5 cm dice, the skinned, deseeded pimento cut into 1 cm squares and the chopped garlic. Cover with a lid and allow to stew gently for 30 minutes.
3. Add the tomatoes, coriander seeds and seasoning.
4. Allow to stew gently for a further 10 minutes until all the vegetables are soft but not mushy.
5. Add the chopped parsley and basil and serve in a vegetable dish.
serving amount
serves 10
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