The weather is turning colder but this warm and hearty hot pot should please every member of the family….

Ingredients

2 onions, peeled and sliced

1-2 cloves of garlic, crushed

6-8 sticks of celery, sliced

1 zucchini, chopped

1 carrot, chopped

1 capsicum, seeded and sliced

fresh chilli, to taste

400g canned crushed tomatoes

1 tbs tomato paste

Mexican chilli powder, to taste

1/3 cup vegetable stock

400g can read kidney beans, drained and washed

400g eggplant, sliced

 Method

 Heat a large non-stick pan and gently fry the onions and garlic, until soft. Add the celery, capsicum, carrot, zucchini, and fresh chilli and cook for a few minutes. Add the tomatoes, tomato paste, stock beans and Mexican chilli powder and simmer for 4-5 minutes.

Turn the vegetables into an ovenproof casserole dish. Arrange the sliced eggplant over the vegetables and bake at 200 degrees C in the oven until golden brown.

Serve with salad.

Serves 4

Suitable for breakfast, morning snack, lunch, afternoon snack, or special occasions and for vegetarians.

Per serving:

561kj/133 cals, 11g protein, 1g fat, 25g carbohydrates, 7g fibre.