Ingredients Olive oil - 3 tbsp Onion - 1, chopped Aubergine - 1, chopped into 1 inch chunks Courgettes - 2, chopped into small pieces Yellow pepper - 1, chopped Green pepper - 1, chopped New potatoes - 225 g, cut into cubes Frozen peas - 60 g Green beans - 60 g, cut into 1 inch pieces Ground cumin - 0.25 tsp Ground cinnamon - 0.25 tsp Paprika - 0.5 tsp Vegetable stock - 175 ml Tomatoes - 2, chopped Chopped tomatoes - 400 g can Garlic - 2-3 cloves, finely chopped
Methods 1) Fry the onion in the olive oil for 5 minutes until soft. Add the aubergine and fry for a further 5 minutes, stirring occasionally. 2) Add the courgettes, peppers, potatoes, peas and green beans to the pan with the cumin, paprika and cinnamon. Cook for a further 5 minutes, stirring regularly. 3) Preheat the oven to 190°C. Place the vegetables in a large oven-proof dish and pour over the stock. 4) Mix together the chopped tomatoes, tomatoes and garlic in a small bowl. Pour over the vegetables. Cover with foil and bake for 45 minutes. Serves 3.