This weekend I was looking for a vegetarian dish that would use up some of the vegetables we had left in the fridge, and helpfully I found a recipe from A Lebanese Feast that did just that. This was a Lebanese recipe that was basically a vegetable stew, and it suggests you can substitute the vegetable as you wish. I actually had pretty much what the recipe suggested, so just a few alterations. But this really was one of the easiest things I have cooked for a while; literally fry the onions and garlic and then add everything else and let it cook down in its own juices which produce an incredibly flavour.
- 2 tbsp olive oil
- 2 onions, finely chopped
- 6 cloves garlic, finely chopped
- 2 courgettes, sliced
- 1 aubergine, into cubes about 3cm
- 3 carrots, sliced
- 200g grean beans, cut into pieces
- 3 mixed peppers, chopped
- 4-5 tomatoes, chopped
- 1 tin beans (red kidney, black eyed, what ever you prefer)
- 2 chillis
- 2 tbsp tomato puree
- salt to season
- Heat the olive oil in a casserole dish and fry onions and garlic for around 5 minutes. .
- Add all the remaining ingredients, cover the pan and reduce the heat to low.
- Cook for about 45 minutes and served with rice or bread.
As I said, that’s it. Just let it cook and serve. A nice easy dish to use up vegetables left over from the week, and something doesn’t require much effort.