Ingredients:
1 onion, chopped
60g butter
120ml beef or lamb stock
2 carrots, diced
1 potato, diced
200g string beans, sliced
2 tbsp bulgur wheat
200g aubergine (eggplant), diced
150g courgette (zucchini), chopped
250g chopped, tinned, tomatoes
salt, to taste
Method:
Melt the butter in a pan and use to fry the onions until soft and golden brown (about 10 minutes). Once lightly coloured add the stock, potatoes, bulgur wheat and string beans. Bring to a simmer and cook over low heat for 5 minutes.
Now add all the remaining vegetables and season with salt. Cover the pan and simmer for 25 minutes, until all the vegetables are soft.
Serve hot with rice or potatoes.