| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 10 |
ml |
2 tsp olive oil. |
| 1 |
lg |
Onion peeled and chopped. |
| 2 |
|
Cloves garlic, crushed. |
| 1 |
lg |
Aubergine diced. |
| 2 |
|
Red peppers de-seeded and |
|
|
Sliced |
| 15 |
ml |
1 tbsp paprika. |
| 100 |
g |
4 oz mushrooms sliced. |
| 400 |
g |
14 oz chopped canned |
|
|
Tomatoes |
| 45 |
ml |
3 tbsp tomato pure. |
|
|
Sprig of thyme. |
| 450 |
g |
12 oz potatoes scrubbed and |
|
|
Cooked until just tender. |
|
|
Ground black pepper. |
| 30 |
ml |
2 tbsp water. |
INSTRUCTIONS
Heat the oil in a large casserole dish. Add the onion and cook over a low
heat for 10 minutes or until brown. Add garlic and cook for a further 10
minutes. Add aubergine and pepper. Cover with a lid and cook for a further
5 minutes. Add the paprika and cook for 2 minutes. Mix in the remaining
vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60
minutes or until cooked. VARIATIONS. Chic pea hotpot. Delete the potato
from the above recipe and add 14 oz 400 G cooked chic peas. Add 1 tsp
ground cinnamon as well. VARIATION Ratatouille Delete the potatoes and
mushrooms from the above recipe and add 1 lb 450 G sliced courgettes at the
same time as the aubergine. Delete the paprika.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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