Vegetable Stew Recipe

Ingredients

Serve 6

• 2 onions, finely chopped

• 1/2 cup/125 ml extra-virgin olive oil

• 1 lb/500 g eggplants/auberaines, cut into small cubes

• 1 lb/500 g zucchini/courgettes, cut into small cubes

• 1 red or yellow bell pepper/capsicum, seeded and cut into thin strips

• 1 green bell pepper/capsicum, seeded and cut into thin strips

• 2 lb/1 kg tomatoes, peeled, seeded, and finely chopped

• 1 bay leaf

• 1 tbsp finely chopped thyme

• 2 cloves garlic, finely chopped

• salt and freshly ground black pepper to taste

• 1/2 cup/50 g black olives

• 1 tbsp torn basil

Method:

1. Sauté the onions in the oil in a large saucepan over medium heat for 5 minutes until translucent.

2. Add the eggplants, zucchini, bell peppers, tomatoes, bay leaf, thyme, and garlic. Season with salt and pepper.

3. Cover and cook over low heat for 1 hour. Stir in the olives and garnish with the basil. Serve hot.