Serve this lovely veg stew on it’s own for a meat-free main or as a side to roasted chicken, pork or beef.

6 tbs. olive oil
2 medium onions, halved and sliced
2 bell peppers, deseeded and roughly chopped
1 eggplant, cut into large chunks
5 smallish or 3 large zucchini, sliced
2 cloves garlic, minced
1 x 14oz. tin chopped tomatoes
1 tsp. ground coriander
salt and freshly ground pepper
2-3 tbs. chopped fresh basil or parsley

Heat the oil in a large, heavy-bottomed pan. Tip in the onions and cook gently until softened, but not browned. Add the peppers, eggplant and zucchini. Cover and cook for 40 minutes on low, stirring now and then. Add the garlic, tomatoes, coriander and seasoning. Continue to cook, uncovered for 30 minutes more, or until the veggies are tender, but not mushy. Stir in the basil or parsley to serve.