Vegetables with a Greek(ish) twist

This served three of us (with lamb – see recipes for details of lamb dish).

One aubergine

One courgette

Two red onions

Tin of tomatoes

(You could also add some potatoes if not doing low carb)

Handful of green beans

Handful of black olives

Handful of chopped mint

Handful of goats cheese crumbled

Garlic cloves x2 crushed

Salt and pepper

Olive oil

Heat some olive oil in a pan and add the chopped onions and green beans and season.

Cook for 5 minutes then add the diced aubergine, diced courgette and garlic. Cook for a further 10 minutes minutes then add the tin of tomatoes, fill can with some water and add this too. Cover and simmer for 30 minutes.

After 30 minutes remove lid and let cook for a further 10 minutes. When you’re ready to serve, throw in the chopped fresh mint, cheese and olives and add another glug of oil.

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