Serves 4-6
You’ll need: 50ml oil; 1 aubergine, sliced 1cm, then quartered; 1 onion, sliced; 4-5 courgettes, sliced 1cm; 1 red pepper, seeded and sliced 1cm; 1 can tomatoes, chopped; 30ml parsley, chopped; 800ml water; 1 Royco Minestrone Soup; 1 can chickpeas, drained and rinsed; 1 can butter beans, drained and rinsed; 1 can red kidney beans, drained and rinsed; 12 pitted black olives; day-old French loaf, sliced 1cm; 15ml parmesan, finely grated.
How to:
Preheat oven to 180°C. Fry the aubergine in hot oil until golden, set aside. Fry the onions for five minutes until soft.
Add the courgettes, aubergine, red pepper, chickpeas, tomatoes, half the herbs, water and Royco Minestrone Soup. Simmer uncovered for 15 minutes.
Add the butter beans, red kidney beans and olives, then transfer the mixture to an oven-proof dish. Brush one side of the French loaf slices with a little oil. Arranged, oil side up, overlapping on top of the vegetables. Sprinkle with the remaining herbs and the grated parmesan.
Bake uncovered for 20 minutes until the French loaf slices are lightly golden.
* If the French loaf is too fresh to slice thinly, freeze it for ½ hour.
For more recipe inspiration, visit Royco.
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Meatless Monday – Mediterranean vegetable hot pot - South Coast Herald
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