End of summer stew
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
CUISINE
COURSE
Main
Method
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.
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
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.
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.
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