We often use whatever is in the fridge and throw it all in our fantastic large pan. So this is the first of my pan panache recipes, this time served with lumaconi pasta.
2 smallish aubergines, diced
2 courgettes, halved and thickly sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 bunch spring onions, sliced
1 440 ml tin organic chick peas, drained (because life is too short to cook pulses)
a couple of tablespoons of olives (because I couldn't be bothered putting them back in the jar)
freshly ground black pepper
sea salt
garlic flavoured extra virgin olive oil
1. Heat some olive oil and add the aubergines. Brown on both sides adding more oil as necessary, then push to the side of the pan away from the heat source.
2. Add more oil and add the courgettes and onions. Brown, then add the spring onions. Turn down the heat to soften the onions and veg.
3. Add the chick peas. Season with pepper and salt.
4. Move to a smaller ring, turn the heat low and cover until the veggies are softened.
Serve with crusty bread, rice, or like tonight with pasta.
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