Time: 1.5 - 2 hours
Servings: 4
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
- 2 small onions
- 4 garlic cloves
- 1/2 green chilli
- 2 red bell peppers
- 1/2 butternut squash
- 1 parsnip
- 200 g green beans
- 1 courgette
- 1/2 aubergine
- 1 potato
- 2 tomatoes
- 1/2 tbsp. caster sugar
- 1 tbsp. tomato puree
- 200 ml water
Notes
- serve with crusty white bread, fish, chicken, rice etc.
Method
- fry onions in 75 ml sunflower oil for 5 mins
- stir in garlic, chilli and peppers, fry for 5 mins
- add butternut squash and parsnip for 5 mins
- lift vegetables from pot using slotted spoon, leaving excess oil behind
- add another 35 ml oil and fry beans, courgette and aubergine for 5 mins
- return all veg to the pot, add potato, tomato, sugar, puree, plenty of salt and pepper
- stir and half-cover vegetables with water. Cover and leave to simmer for 30 mins.
- pre-heat oven to 200 C
- transfer mixture to casserole dish and bake in oven for 30 mins