Summer vegetable stew
- Heat a saucepan, add oil and chopped onion and cook over a medium heat for 5 to 8 minutes until onion is softened. Add crushed garlic and cook for 30 seconds more. Add tomato paste and canned chopped tomatoes, and simmer for 5 minutes to concentrate flavours.
- Add vegetable stock and all the vegetables ( large eggplant, cut into 2cm cubes, red peppers, cut into chunks with seeds removed ,thickly sliced courgettes, trimmed and cleaned baby carrots) and bring to the boil, then turn down the heat and simmer for 15 minutes.
- Check and adjust seasoning with salt and pepper to taste. Serve in deep bowls with crusty bread on the side to mop up the juices.