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1 eggplant (aubergine), peeled and cubed
Salt and freshly ground black pepper
1 green (bell) pepper, sliced
100 g/4 oz okra, stalks removed
4 courgettes (zucchini), sliced
225 g/8 oz French (green) beans, chopped
225 g/8 oz peas
400 g/14 oz/1 large can of tomatoes, chopped
1 bunch of parsley, chopped
10 ml/2 tsp paprika
60 ml/4 tbsp oil
4 tomatoes, sliced
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Method :
Sprinkle the eggplant with salt in a colander and leave for 1 hour, then
rinse and drain. Mix together all the vegetables with the parsley, paprika
and oil in a large casserole dish (Dutch oven) and season to taste with
salt and pepper. Arrange the tomato slices on top and bake in a preheated
oven at 190°C/375°F/gas mark 5 for 1.25 hours until most of the liquid has
been absorbed and the tomatoes are browned on top. |