Vegetable dish

Recipe from: 3/28/1996 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 2
    large aubergines, sliced
  • 250
    g
    potatoes, peeled
  • salt
  • 50
    ml
    oil
  • 3
    cloves garlic, crushed
  • 2
    onions, sliced into rings
  • 2
    large green peppers, seeded and cubed
  • 125
    g
    celery, sliced into rings
  • 375
    g
    courgettes, sliced into rings
  • 500
    g
    tomatoes, peeled and finely chopped
  • 65
    ml
    finely chopped parsley
  • 10
    ml
    basil
  • 10
    ml
    origanum
  • 65
    g
    tomato paste
  • salt and pepper
 

Method

 
Sprinkle the brinjal slices with a little salt and leave for about 20 minutes. Wipe well with paper towelling. Boil the potatoes until tender, and slice. Heat a little oil in a pan and sauté the garlic and onion with the green peppers and celery until tender. Remove from the pan. Stir-fry the courgettes and brinjal slices until lightly browned. Return the onion mixture to the pan. Reduce the heat, add the tomatoes, seasonings and tomato paste. Simmer for a few minutes until the vegetables are done, but still slightly crisp. Serves 4-6 as a main course and 6-8 as a side dish.
 

 

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