Ingredients
1/2 tbsp (7 ml) olive
oil
4 garlic cloves,
pressed
1 onion chopped up
1 onion chopped up
2 pkg (10.5 oz/595
g each) grape or cherry tomatoes
1 cup (250
ml) unsalted vegetable stock, chicken stock or chicken broth
1 large aubergine (eggplant
for our American friends) , unpeeled
2 medium courgette
2 medium yellow squash
3/4 oz (20 g) fresh
basil leaves, snipped
1/2 tsp (2
ml) each salt and black pepper
Directions:
Heat oil in a large pot over
medium heat for 1-3 minutes or until shimmering. Add pressed garlic and chopped onion; cook for
about 30 seconds.
Add tomatoes and chicken stock.
Cover; bring to a boil over a high heat.
Reduce heat and simmer, covered,
6-8 minutes or until tomatoes burst. Gently squeeze any whole tomatoes
with Tongs. Using grater or veggitable stripper grate vegetables into
long strips, avoiding seeds. Stir vegetables into tomato mixture. Cook,
uncovered, 3-6 minutes or until vegetables begin to soften, stirring
occasionally. Finally stir in basil, salt and
pepper.
You will make enough, for 6 servings,
enjoy.
Tips:
For variety, stir in
any of the following in Step 4. • Fresh baby spinach • Cannellini beans or for our non vegan friends - Diced cooked chicken, Italian sausage.
Sincerely Madia & Matilda