Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 1 onion, 4 small leeks
  • 1 small aubergine
  • 3


Chop the peppers into one-inch squares, removing every seed. Simmer in oil for 30 minutes. Slice the onion across and quarter it. Cut the cleaned leeks into half-inch pieces. Cut the aubergine into cubes and sprinkle these with salt. Set them to drain.

Start cooking the onions and leeks in a pan with 1½ pints cold water. Cube the potatoes and add them after 15 minutes with ½ pint stock.