Chunky vegetable and tomato stew
A tasty vegetable stew served over pasta – it can also be served over crusty bread with a sprinkle of grated cheese.
1 Tbsp canola oil
1-2 onions, diced
3 courgettes, diced
1-2 eggplants, diced
1 red capsicum, deseeded and diced
pinch of salt
2 cloves garlic, crushed
6 tomatoes, chopped and ½ cup water, or 1½ x 400g cans chopped tomatoes
1 Tbsp white vinegar
4 cups cooked pasta
4 cups salad leaves
Heat oil in a large heavy based saucepan.
Add onions, courgettes, eggplant, capsicum, salt and garlic.
Cook over a medium heat until vegetables have softened.
Add tomatoes and water.
Add vinegar and continue to cook until stew has thickened.
Serve over pasta with a green salad.