 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Adapted from eatanddrink.co.uk who advised it was taken from Dave Wardell's Notes from a Veggie Kitchen. Ingredients:
1 large aubergine |
2 small red bell peppers |
1/2 a small cauliflower |
450 ml vegetable stock |
500 g an plum tomatoes |
1 tablespoon tomato puree |
1 dash dried herbs |
black pepper |
salt |
Directions:
1. Peel and cube the aubergine and place into a colander.
2. Toss cubes with plenty of salt, leaving for 15 to 20 minutes to extract any bitterness from the aubergine.
3. Cube the cauliflower and remove seeds from peppers and cube.
4. Rinse aubergine with water then squeeze them dry.
5. Place all ingredients into a large saucepan.
6. Break up the tomatoes with a wooden spoon and bring to boil stirring occasionally.
7. Reduce heat, cover and simmer for 20-30 minutes.
8. Season to taste and serve with crusty bread, also goes well with Parmesan or Stilton.
|
|