Smoky Vegetable Stew

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
Serves 4

1 large aubergine
3 courgettes
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

1. Chop the vegetables into pieces, about 1 inch cubed.
2. Heat the olive oil in a large, heavy pan and fry the aubergine, courgette and squash for ten minutes.
3. Add the tomatoes, seasonings, peppers, and onion.
4. Simmer, stirring occasionally, for half an hour or until all the vegetables are cooked through.