This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves four.
- 110 ml sunflower oil
- 2 small onions, cut into 3 cm dice
- 4 garlic cloves, sliced
- ½ fresh green chile, thinly sliced
- 2 red bell pepper, cut into 3 cm dice
- ½ small butternut squash, peeled and cut into 3 cm dice
- 1 small parsnip, peeled and cut into 3 cm dice
- 200 g french beans, trimmed
- 1 courgette, cut into 3 cm dice
- ½ large aubergine, peeled and cut into 3 cm dice
- 1 small potato, peeled and cut into 3 cm dice
- 2 tomatoes, peeled and chopped
- ½ tbsp caster sugar
- 1 tbsp tomato purée
- salt and black pepper
- 200 ml water
- chopped coriander, to garnish
- Pour two-thirds of the oil into a large, heavy-based pot and place on a medium–high heat.
- Add the onions, fry for five minutes, stirring occasionally, then stir in the garlic, chilli and peppers, and fry for five minutes.
- Add the squash and parsnip, and fry for five minutes.
- With a slotted spoon, transfer the vegetables to a bowl, leaving as much hot oil in the pot as possible.
- Add the remaining oil to the pot and fry the beans, courgette and aubergine for five minutes, stirring occasionally.
- Return the other veg to the pot, add the potato, tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the veg.
- Cover, leave to simmer gently for 30 minutes, then season to taste.
- Heat the oven to 200°C / gas mark 6.
- Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 2–3 cm thick.
- Pour in the liquid and bake for 30 minutes.
- At this point the vegetables should be very soft and most of the liquid should have evaporated.
- Garnish with coriander, and serve with steamed white rice.