Categories: Vegetarian

Ingredients

• olive oil
• a large aubergine, halved and thinly sliced
• 3, halved and sliced courgettes
• 4, (orange and red) peppers
• 2 onions, peeled and roughly sliced
• 2 garlic peeled and crushed
• marjoram, parsley and thyme
• 3 medium, quartered tomatoes
• 12 or so cherry tomatoes
• 500ml jar or pack tomato passata or crushed tomatoes
• 3 bay leaves
• basil leaves
• Read more at http://www.goodtoknow.co.uk/recipes/508704/nigel-slater-s-vegetable-patch-stew#2LJGHg1ldqSIb7LU.99

Directions

1. Heat a shallow layer of olive oil in a large, low sided pan and brown the aubergine on both sides. Remove from pan and set aside. Fry each of the other vegetables separately in the order above, adding more oil as necessary, until each is pale gold. Remove as each one is ready and set aside.

2. When you reach the onions, cook in the same way along with the garlic but when cooked, don’t remove from the pan. Add the herbs, along with the tomatoes and allow to cook a little before transferring the cooked peppers back into pan. Add the passata and leave to simmer, with the lid on. When the sauce is reduced a little transfer the aubergine and courgettes back in to the pan along with the bay leaves and season. Taste – leave to simmer for a few more minutes. Stir gently with a handful of torn basil leaves and serve.

3. Read more at http://www.goodtoknow.co.uk/recipes/508704/nigel-slater-s-vegetable-patch-stew#2LJGHg1ldqSIb7LU.99

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