Vegetable Casserole

This is as very tasty casserole and very popular with vegetarians.
Preparation time 40 minutes
Cooking time 30-40 minutes
INGREDIENTS
  • 2 large aubergines
  • 3 medium courgettes
  • 2 red or green peppers
  • 1 large onion
  • 1 large carrot
  • 4 large tomatoes or 14oz (400g) tin Italian tomatoes
  • 4 tablespoons olive oil
  • 2 clove garlic crushed
  • 1 tablespoon chopped fresh basil
  • Salt and black pepper
METHOD
Cut the aubergine in thick slices and quarter them. Put them into colander on the draining board, sprinkle with salt and place a heavy pan on them for 30 minutes.   Pour boiling water over the tomatoes for 2 minutes, remove their skins and de-seed them. Wash and cut the courgettes into thick slices, peel and roughly chop the onion. Peel and cut the carrot into slices. Wash, deseed and cut the peppers into slices. Heat the oil in a heavy based pan and cooked the onion and garlic for 3-4 minutes. Add the carrot, pepper and courgettes. Drain the aubergine and dry with kitchen roll. Stir in the tomatoes, basil and seasoning. Cover the pan and simmer very gently for 30-40 minutes. This dish is delicious served with brown rice.