BACK

2 or 3 eggplants, peeled and diced

2 tablespoons olive oil

heaps of coloured bell peppers, sliced

1 onion sliced

3 cloves garlic (at least) chopped

about 2 cups chicken stock

2 or 3 tomatoes

Salt and pepper to taste

Cayenne pepper

A not too hot chilli, chopped

A handful of parsley, chopped
Grill the eggplant until soft, about 2 to 3 minutes and put to one side. Heat the oil in a large pot and sauté the bell peppers, chilli, and onion until soft. Add the garlic, stock, tomatoes, eggplant and parsley and bring to the boil. Reduce heat and simmer. Serve with fresh rolls.

BACK

Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm