Courgette and Aubergine Stew

Courgette and Aubergine Stew by Hamad

Serves 2

INGREDIENTS

Olive oil

2 small onions

1 clove garlic

2 tomatoes

1 aubergine

2 smalll courgettes - in rounds

Half handful of parsley

Salt and pepper - to taste

Pinch of sugar

METHOD

1) Brown onion on low flame in olive oil. When starting to brown add a few tablespoons of water and wait to evaporate. Repeat twice (to soften onions) Once soft, add crushed garlic and wait for it to turn fragrant but not brown.

2) Add chopped tomatoes, add teaspoon of sugar to neutralise acidity. Cook tomatoes until soft and oil can be seen rising to the surface.

3) Add quarter cup of water, place aubergine and courgettes in stew and cover. Cook until most water has evaporated and the vegetables have softened - keeping some bite.

4) Season to taste and sprinkle with parsley.