Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato

1. 1

   Slice the aubergines, lay in a colander and sprinkle with salt.

2. 2

   Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.

3. 3

   Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers.

4. 4

   Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.

5. 5

   In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft.

6. 6

   Then add the aubergines, tomatoes and garlic.

7. 7

   Season and simmer for one hour.

8. 8

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.