Ingredients
- Red onions 2
- Garlic 3 cloves
- Baby potatoes 420g
- SpinneysFOOD Green Capsicum 1
- SpinneysFOOD Red Capsicum 1
- Courgettes 2, large
- Aubergines 2
- SpinneysFOOD Greek Extra Virgin Olive Oil 100ml
- SpinneysFOOD Cherry Tomatoes 350g
- Tomato paste 2 tbsp
- SpinneysFOOD Bottled Drinking Water 500ml
- SpinneysFOOD Dried Oregano 1 tbsp
- SpinneysFOOD Fine Sea Salt 2 tsp, to taste
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- Fine green beans 300g
- Lemon 1
- SpinneysFOOD Fresh Parsley A handful
Nutrition (Per serving)
- Calories 505
- Fat 24.3g
- Saturates 3.4g
- Protein 11g
- Carbs 67.2g
- Sugars 17.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mageirio
Greek 15 Mins Prep · 55 Mins Cook
- Quarter the onions. Finely slice the garlic cloves. Halve the potatoes. Dice the capsicum, courgettes and aubergines into bite-sized pieces.
- Heat the olive oil in a large pot over a medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and sauté for an additional minute. Add in the cherry tomatoes and tomato paste, cooking for 1 minute. Add the potatoes, capsicum, courgettes and aubergine to the pot. Pour in the water and oregano. Season with the salt and pepper. Reduce the heat to a simmer and cook for 30 minutes.
- Trim the ends off the green beans and add them to the pot. Continue cooking for a further 10 minutes or until the vegetables are tender.
- Squeeze in the lemon juice and stir.
- Ladle the stew into bowls and garnish with roughly chopped parsley.