Mediterranean Stew

Ingredients – Serves 4 to 6

1 tin Black Eye Beans
250g Black Olives – pitted!
50g Mushrooms
1 Small Aubergine
3 Medium Carrots
2 Courgettes
4 Sticks Celery
½ Spring Cabbage
1 Large Onion
2 Cloves Garlic
125g Tomato Pureé
2 Teaspoons Basil
2 Teaspoons Mint
1 Tin (400g) Tomatoes
250ml Tomato juice
250ml Red Grape Juice
3 Tablespoons Wine Vinegar
2 Tablespoons Olive Oil
Salt and Pepper

Method

Peel the onion and chop or slice into medium pieces. Peel, crush or chop the garlic, or blend it in a little olive oil. Put a large pan on a medium light, add the olive oil garlic and onion and allow to cook gently. If you are using dried herbs add them now and allow to cook for five minutes. If you are lucky enough to have fresh herbs wash and chop them and add to the onions after five minutes.
Meanwhile wash and peel your vegetables as necessary, make sure to peel the carrots if they are not organic. Slice the celery and courgette, not too thinly, and add to the onions.
Cut the aubergine into four lengthways and then chop into bite size pieces, add to the pan and stir the contents round to help cook evenly. Leave to cook for a further five minutes.
Chop the carrot into small sections or julienne and add to pan, stirring occasionally to prevent burning.
Blend or chop the tinned tomatoes and add to the pan along with the tomato puree, fruit juice, vinegar and seasoning. Mix well together, cover and allow to cook on slowly until the beans are cooked.
wash and shred the spring cabbage.
Add the beans to the pan with the cabbage and olives, mixing everything together. If necessary thin with water and adjust the seasoning.
Allow to simmer for a further 20 to 30 minutes until all the flavours are blended.
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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Vegetarian

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