Mediterranean Vegetable Stew
Unless you stand over the pot, it’s super easy to overcook this by the classic method so I have been following Roger Verge's example by cooking the aubergines and courgettes separately and adding them in at the end with far better results.
SERVES
10
PEOPLE
PREP TIME
90
MINUTES
COOKING TIME
35
MINUTES
Ingredients
450g medium sized aubergines
450g courgettes, not more than 15cm long
olive oil
2 red peppers, cut into quarters and cut into 2.5cm squares
1 green pepper, cut into quarters and cut into 2.5cm squares
2 large onions, sliced 350g
2 large cloves of garlic, crushed
450g very ripe tomatoes or 1 x 400g tin of tomatoes
salt and freshly ground pepper
½ tsp coriander seeds, crushed
1 tbsp chopped fresh basil or annual marjoram
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