Perfect Dinners



 Prep.Time: 20 mins
 Cook.Time: 45 mins
 Difficulty: Easy
 Serves: 4-6


 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon


 2 Red Onions
 2 Cooking Onions
 3-4 Cloves Garlic
 3 Peppers (assorted colours)
 2 Tins Chopped Tomatoes
 1 Large Aubergine
 2-3 Courgettes (Zucchini)
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 2 Vegetable Stock Cubes
 Black Pepper
 ½ tsp Mixed Herbs
 ½ tsp Thyme
 ½ tsp Basil
 ½ tsp Oregano


Chop onions into 1cm / ½" squares and fry gently in the olive oil until softened
   (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
De-seed and chop peppers into 1cm/½" squares and add to saucepan.
Sauté for a few minutes.
Add tinned tomatoes, stock cubes, tomato puree, black pepper and herbs and simmer for 10 minutes.
Dice Aubergine and courgettes into 1cm / ½" squares.
Add Aubergine and courgettes and simmer for further 25-30 minutes till all vegetables are al denté.
Serve with boiled potatoes and/or seasonal vegetables.

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