members recipes

Ingredients
1 Aubergine cut into chunks
Salt
Olive oil
1 large onion sliced
3 garlic cloves chrushed
1 yellow pepper sliced
8oz risotto rice
1 pint of stock
1lb tomatoes skinned and chopped
Ground black pepper
4oz sliced mushrooms
4oz cut green beans
400g chick peas

Method
Soak the aubergine in slightly salted water for 30 minutes then rinse

In a large frying pan or wok heat the oil and fry onion gralic peppers and aubergine for 5 minutes

Mix in the rice then pour in the stock, tomatoes and seasoning

Bring to the boil and simmer for 15 minutes uncovered shaking the pan frequently and stirring occasionally

Stir in the mushrooms green beans and chick peas (with the liquor) and cook for a further 10 minutes

Serve hot from the pan

Happy Munching:thumbsup: