Summer vegetable stew

• annokset: 4
• kokonaisaika: 1.2

Ainekset

4 tbsp extra virgin alive oil

2 red onions, finely sleed

2 celery stalks with leaves, sliced

3 garlic cloves. sliced

1 red chilli, finely chopped

5 anchovy fillets

1 tbsp capers

140g cup green olives

1 red (bell) pepper, cut into thick alices

1 yellow (bell) pepper, thickly sliced

1 aubergine (eggplant), cut mto chunks

2 courgette (zucchini), cut into chunks

200g green beans, sliced in half

3 tbsp dry white wine

300g cherry tomatoes, halved

A handful of basil leaves

Ohjeet

Heat the olive oil in a large saucepan, add the onions, celery. garlic and chilli and sweat on a medium heat for a enaple of minutes. Add the anchovy fillets and stir with a wooden spoon until dissolved. Add the capers and olives. Stir in the peppers, aubergine, courgettes and beans. Add the wine and allow to evaporate. Add the tomatoes, basil leaves and a pinch of salt. Reduce the heat, cover with a lid and cook gently for 1 hour. Serve with couscous.

Muistiinpanot

Follow the recipe above and once all the ingredients are in the pall.

heat through, stirring gently, then transfer to a large alon rueles pot. Cover and cook on High for 2-3 hours, stinting oder Usileas through cooling and again just before serving