As well as being a hearty vegetarian main course when served with rice or another grain, this rich vegetable stew is an excellent accompaniment to grilled fish and meat dishes. It has even more flavour if made the day before required and eaten cold (but not chilled) with hot pitta bread. If you like such things chilli hot, then cook a small green or red chilli in the stew but carefully remove the seeds first.
Fry the onion gently in some of the olive oil in a flameproof casserole until it browns. Dice the aubergines into
© 1995 Frances Bissell. All rights reserved.