We’ve been going through old cookbooks. Found this vegan stew in “Organic” by Sophie Grigson and William Black, and as the vegan family from the West are over today, I’ve cooked it. Here’s what I did:
Heat extra virgin olive oil, and add 1 chopped onion and 2 garlic cloves. Cook until the onion is soft.
Add 2 tomatoes, chopped, and cook for a couple of minutes. Then add: a red, yellow and orange pepper, cut into strips; an aubergine, cut into 2 cm chunks; a few charlotte potatoes, cut into 1 cm chunks; and a pinch of caster sugar. Season with salt and pepper. Stir, and cook on medium-low heat for about 30 mins, until the vegetables are tender.
Stir in a handful of basil leaves (torn) and 1 tsp dried oregano.
This was served with a cauliflower and tomato stew; and rice with dill and potatoes.