Tuesday, 24 September 2013

Rich Vegetable Hot-Pot

This dish takes a bit of effort, as there is a fair bit of chopping involved, so set aside about 30 minutes for preparation work and then 45 minutes for cooking in the oven.
There are a fair few ingredients involved but none are hard to find and they all compliment each other so well.
I suggest using a VERY large pot during the prep. stage and then a very large ovenproof dish. There is a lot to pack in!

What you will need:
2 tbsp extra virgin olive oil
1 onion, chopped (optional)
2 small - medium eggplants, cut into small cubes
3 zucchinis, cut into small cubes
1 cup frozen peas
handful of green beans, cut into pieces
450g new potatoes, peeled and diced
1 can cannellini beans, rinsed and drained
1/2 tsp cinnamon
1/3 tsp ground cumin
1 tsp paprika
4 fresh tomatoes, chopped
1 can chopped tomatoes
2 tbsp fresh parsley, chopped
11/2 cup vegetable stock
sliced black olives to garnish

Preheat the oven to 190 degrees Celsius.
Heat 1 tbsp oil in a large pot and cook onion (if using) until golden. Add eggplants and cook for 3 minutes. Add zucchinis, peas, beans, potatoes and the spices. Cook for another 3 minutes, stirring constantly.
Pour mixture into a large oven proof dish and level the surface. Pour stock over the top.

In bowl, mix together both the fresh and tinned tomatoes, 1 tbsp oil, and the parsley.
Spoon over the eggplant mixture.
Cover with foil and bake in the oven for approx. 45 minutes.
Serve with sliced black olives on the top. This adds a salty bite to the dish.

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