Another thrifty frugal meal that was a hit!
1 Large Aubergine peeled and cut into 2 inch chunks
1 Large Onion, finely chopped
2 Large Potatoes cut into 1 cm cubes
2 tins of tomatoes
1 can of chick peas
4 cloves of garlic
2 teaspoons of cumin seeds
1 teaspoon of Oregano
1/2 tsp of Tumeric
1 vegetable stock cube
gently fry onion over a medium heat in oil. Add the Aubergine until it begins to brown.
Add the garlic,cumin,oregano and Tumeric and cook for a minute. Add stock and tomatoes potatoes and chickpeas heat and then transfer to slow cooker and cook on low for 7-8 hours or High for 4-5.
We had this with as usual a lovely fresh salad.
OOh Nearly forgot the coulis!!!
In a food processor combine……
2 Roasted Bell peppers
3 oil packed sun dried tomatoes
2 Tbsp of olive oil.
1 tbsp of Balsamic Vinegar
10 fresh Basil leaves