Pepper and potato stew (Vegan)

  • 2 medium potatoes peeled and cut into small cubes
  • 4 tablespoons extra virgin olive oil
  • 1 large onion finely chopped
  • 1 red pepper seeded and cut into chunks
  • 1 green pepper seeded and cut into chunks
  • 1 aubergine cut into small cubes
  • 1 large courgette cut into small cubes
  • 4 large tomatoes coarsely chopped
  • salt and pepper to taste
  • 4 tablespoons water if needed
Saute the potatoes in the oil in a large frying pan or flameproof casserole over a medium heat for 8 to 10 mins until golden, add the onion and peppers and cook, stirring for 8 to 10 mins or until the onion is lightly browned.  Add the aubergine and courgette and cook for 5 mins.  Stir in the tomatoes season with salt and pepper, cook for 10 – 15 mins until veg are tender, adding water if the mixture starts to stick to the pan.  Serve hot. I found it was okay when reheated, but when its first cooked its better.
This is a lovely recipe book with vegetarian and vegan recipes.
Advertisements

About researcherann

Retired was a research student part time and medical secretary. Now learning Spanish and British Sign Language, enjoy running, swimming, aerobics, aquafit, reading and writing, though not all at the same time!
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s