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: