HT MC French
Serves 4 Hot Vegetarian
Vegetables Herbs Stew Main Course Healthy
Eating Gluten Wheat Dairy Free Eggless France Europe
Large Aubergines, ( eggplant )
large Courgettes, (Zucchini)
fl.oz. Olive Oil
Large Onions, thinly sliced
tbsp Tomato Puree
Garlic Cloves, chopped
Large Capsicums, ( sweet peppers) cut into thick strips
Tomatoes, skinned and chopped
tbsp Freshly chopped Coriander
pinch of cinnamon
teasp Freshly chopped Basil
Cut the halved aubergines ( eggplant ) and courgettes (zucchini ) across in slices about 2.5cm/1 inch
and arrange in layers in a colander, sprinkling each layer with salt. Top with
weighted plate and leave to drain for 1 hour.
Heat the oil in a pan, add the onions and gently fry for 5-8 minutes until soft
transparent. Stir in the tomato puree and cook for a further 3 minutes, stirring
Rinse the aubergines and courgettes under running cold water then dry on
paper. Add to the onions together with the garlic and peppers. Cover and
for 20 minutes.
Add the tomatoes, coriander, cinnamon, basil, salt and pepper. Mix well then
and leave to cook for a further 40 minutes. Remove the lid for the final 5-7
to allow the sauce to reduce if necessary. Serve
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