Jamie Magazine
By Rebecca Rauter
About the recipe
We like to add extra punch to this summer stew with a dollop of vibrant salsa verde.
Recipe From
Jamie Magazine
By Rebecca Rauter
2 aubergines
5 tablespoons olive oil
2 red onions
4 cloves of garlic
2 red peppers, or 1 red and 1 yellow
1 fennel bulb
3 large courgettes
4 large ripe tomatoes
2 teaspoons herbes de Provence
SALSA VERDE (OPTIONAL)
1 small handful each of basil, flat-leaf parsley, coriander and mint
1 clove of garlic
1 teaspoon capers
4-5 tablespoons olive oil
½ a lemon
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