Spiced Vegetable Casserole
2) Add the aubergines and sauté for 3 minutes, then add the courgettes, green and red/yellow peppers, peas, beans and potatoes together with the spices and seasoning. 4) Halve, seed and chop the fresh tomatoes and mix with the canned tomatoes, chopped parsley, garlic and the remaining olive oil in a bowl. 6) Cover and dish for 30-45 minutes until the vegetable are tender. 350ml/ 1/2 cups vegetable stock
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