A tasty vegetarian recipe which would also please meat-eaters. Nuts are a source of protein, which is needed for growing bodies and repair of tissues, this is a good choice for vegetarians. The red wine could be omitted for children, just substitute water or a brown vegetable stock.
Preparation: 70 minutes
- 2 tbsp olive oil
- 1 red onion, chopped
- 1 aubergine, cut into 2cm cubes
- 2 leeks, thickly sliced
- 2 celery sticks, thickly sliced
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- a large pinch of ground cloves
- 1 tbsp plain flour
- 250ml vegetable stock
- 150ml red wine
- 1 tbsp tomato purée
- salt and freshly ground black pepper
- 240g can peeled cooked Chestnuts
- 50g crusty bread, torn into small pieces
- 2 fresh rosemary sprigs, leaves roughly chopped
- 25g fresh Italian style vegetarian hard cheese, grated
- 1 tbsp olive oil
- Preheat the oven to 190°C/Gas Mark 5.
- Heat the oil in a shallow, lidded, flameproof and ovenproof casserole dish, add the onion and aubergine and fry for 5 minutes, stirring until just beginning to soften and brown.
- Add the leeks, celery and spices and cook for 1 minute.
- Sprinkle the flour over the top and stir the vegetables to mix.
- Pour over the stock and red wine and then mix in the tomato purée.
- Season. Add the chestnuts, cover and simmer gently for 10 mins.
- Mix the bread for the topping with the rosemary and cheese.
- Remove the lid from the casserole dish, sprinkle the crumbs over the top and drizzle with the oil.
- Bake, uncovered, for 20–25 mins until golden.
This recipe is from One Pot Dishes by published by Simon & Schuster in 2012.