We had friends round for dinner last week - but it was also a day when I had to give a presentation and prepare a conference paper for a looming deadline, so I didn't have as much time for cooking as I would usually. This stew was quick and easy to throw together, and I served it with wild rice, which is nutty and substantial enough to offset the soft texture of the vegetables.
Smoky Vegetable Stew
1 large aubergine
¼ butternut squash
2tsp olive oil
2 large onions
1 red pepper
2 tins of tomatoes, chopped
1tsp smoked paprika
1 stock cube
salt & pepper to taste
- Chop the vegetables into pieces, about 1 inch cubed.
- Heat the olive oil in a large, heavy pan and fry the aubergine, courgette and squash for ten minutes.
- Add the tomatoes, seasonings, peppers, and onion.
- Simmer, stirring occasionally, for half an hour or until all the vegetables are cooked through.