Bell Pepper and Potato Stew Recipe

Ingredients

Serve 4-6

• 2 medium potatoes, peeled and cut into small cubes

• 4 tbsp extra-virgin olive oil

• 1 large onion, finely chopped

• 1 red bell pepper, seeded and cut Into small chunks

• 1 green bell pepper, seeded and cut into small chunks

• 1 eggplant/aubergine, cut Into small cubes

• 1 large zucchini/courgette, cut into small cubes

• 4 large tomatoes, coarsely chopped

• salt and freshly ground black pepper to taste

• 4 tbsp water, If needed

Method:

1. Sauté the potatoes in the oil in a large frying pan or flameproof casserole over medium heat for 8-10 minutes, or until golden.

2. Add the onion and bell peppers and cook, stirring, for 8-10 minutes, or until the onion is lightly browned.

3. Add the eggplant and zucchini and cook for 5 minutes. Stir in the tomatoes. Season with salt and pepper.

4. Cook for 10-15 minutes more, or until the vegetables are tender, adding the water if the mixture begins to stick to the pan. Serve hot.