End of summer stew

Recipe by:

We always serve this with good crusty bread to mop up all the delicious juices.

End of summer stew

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

50

MINUTES

CUISINE

COURSE

Main

Method

  1. Heat olive oil in a large casserole over medium-high heat. Add onions and the peppers, cooking until the onions are soft and translucent (around 10 minutes). Add the courgette, tomatoes and aubergine, stirring everything around. Season with sea salt and black pepper and cover the pot. Lower the heat and cook, covered, for around 30 minutes.

  2. Take the cover off the pot and simmer for around 10 minutes. The stew should be nice and thick but still with a lot of juice. Check the seasoning and then garnish with loads of freshly grated parmesan and fresh basil leaves. Serve in bowls with crusty bread.

Ingredients

  • Olive oil

  • 3 medium onions, peeled and roughly chopped

  • 2 green peppers, deseeded and roughly chopped

  • 2 red peppers, deseeded and roughly chopped

  • 2 large courgette, cut into medium-thick dice

  • 2 aubergine, cut into bite-sized chunks

  • 4 medium to large very ripe tomatoes, quartered

  • Couple pinches of sea salt and a few cracks of black pepper

  • Big handful of basil leaves

  • 100g Parmesan, finely grated

  • Loaf of fresh crusty bread

Method

  1. Heat olive oil in a large casserole over medium-high heat. Add onions and the peppers, cooking until the onions are soft and translucent (around 10 minutes). Add the courgette, tomatoes and aubergine, stirring everything around. Season with sea salt and black pepper and cover the pot. Lower the heat and cook, covered, for around 30 minutes.

  2. Take the cover off the pot and simmer for around 10 minutes. The stew should be nice and thick but still with a lot of juice. Check the seasoning and then garnish with loads of freshly grated parmesan and fresh basil leaves. Serve in bowls with crusty bread.