Mediterranean Vegetable Stew

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This is a tasty way to ensure that you're eating a wide variety of fresh vegetables. You could add extra protein by sprinkling the stew with some toasted pine nuts or grated Parmesan cheese just before serving, but it is also good as a vegetable dish in its own right.

Serves 2

1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
400 g/14 oz/large can or carton of chopped tomatoes with basil and onion
175 g/6 oz aubergine (eggplant), cut into 2 cm/¾ in cubes
1 red or yellow (bell) pepper, halved, seeded and sliced,
or 150 g/5 oz frozen mixed pepper slices
100 g/4 oz sliced fresh or frozen button mushrooms
Salt and freshly ground black pepper

1. Blend the garlic with a little of the tomatoes in the ceramic cooking pot, then stir in the remainder. Add the aubergine, sliced pepper and mushrooms and a little salt and pepper.
2. Cover with the lid and cook on Low for 3-5 hours or until all the vegetables are tender and the sauce has thickened. Taste and re-season, if necessary.
3. Spoon half the vegetable mixture into a bowl and leave to cool. Spoon the rest on to a warm serving plate and serve straight away with boiled or steamed rice or crusty French bread.

Second serving
Cover the cooled vegetable stew and chill in the fridge for the following day. To serve, heat gently in a saucepan and allow to bubble for a few minutes until piping hot. This dish is not suitable for freezing.

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