Summer Vegetable Stew
3 tbsp olive oil
3 aubergines (eggplants), cubed
1 onion, chopped
1 red and 1 yellow (bell) pepper, seeded and roughly chopped
340g/12oz new potatoes, sliced
1 x 400g/14oz can tomatoes
1 x 400g/14oz can flageolet beans, rinsed and drained
4 tbsp chopped fresh parsley
salt and ground black pepper
1 tbsp balsamic vinegar
1 Heat the oil in a large pan and cook the aubergines over a medium heat for 10 minutes or until golden brown and softened.
2 Add the onion, red and yellow peppers and new potatoes and cook for 5 minutes.
3 Add the tomatoes and beans, reduce the heat and simmer for 10 minutes or until the aubergine is completely tender.
4 Stir in the parsley. Season to taste with salt and pepper and remove from the heat.
5 Serve warm or at room temperature sprinkled with a little balsamic vinegar.