VEGETABLE AND BEAN RAGOUT

1 tablespoon of vegetable oil

150ml/¼pt vegetable stock

1 large onion, peeled and chopped

6 tablespoons dry white wine

1 clove of garlic, crushed

400g/14oz can of chopped tomatoes

1 small aubergine, diced

400g/14oz can cannellini beans, drained and rinsed

2 courgettes, topped and tailed and cubed

4 tablespoons tomato puree

1 yellow pepper, de-seeded and chopped

salt

175g/6oz button mushrooms

freshly ground black pepper

½  baguette

2 garlic cloves, peeled and crushed

2 tablespoon sunflower margarine

1 tablespoon fresh parsley, chopped

1. In a large frying pan heat the oil and gently fry the garlic and onion until soft.
2. Stir in the aubergine, courgette, pepper and mushrooms. Cook uncovered for 10-15 mins.
3. Pour in the stock, wine and tomatoes.
4. Add the beans and tomato puree. 
5. Bring to the boil reduce heat to a simmer and cook for 25-30 mins. Season to taste.

For garlic toasts:

1. Cut baguette into 8 slices.
2. Melt the margarine in a small saucepan ,stir in the garlic and parsley.
3. Toast the bread on one side; brush the garlic mixture on second side and then toast until crisp and golden.
4. Serve the ragout with garlic toast