July 22, 2016


Onions - 2
Tomatoes - 1/2 kg
Medium-sized marrow (or) Courgettes - 1/2 kg
Small aubergines - 4
Red (or) Green pepper - 1
Little bacon fat (or) rind from gammon
Garlic - 1 or 2 cloves


  • Chop the onions. Skin the tomatoes, then cut them in half, sprinkle with salt and leave upturned to drain.
  • Peel the marrow, cut in large chunk (or slice courgette ), remove the stalks from the aubergines, cut in half, scoop out lightly and cut into chunks. Seed and slice the pepper. Heat the fat or rind in a strong pan and gently fry the onions and the crushed garlic.
  • Add the aubergines, marrow, tomatoes and pepper.
  • Season well and simmer, with well-fitting lid on the pan, until the vegetables are tender.

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