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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.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: