Bean & Vegetable Hotpot

• 1 small Aubergine, sliced and larger slices halved
• 1 tbsp Lemon Juice
• 2 Garlic Cloves, chopped finely
• 1 large Onion, chopped
• 1 Red Pepper, de-seeded and chopped into 5 -10 mm pieces
• 1 Yellow Pepper, de-seeded and chopped into 5 -10 mm pieces
• 1 Green Pepper, de-seeded and chopped into 5 -10 mm pieces
• 400g can Red Kidney Beans, drained and rinsed and drained again
• 2 x 400g cans Chopped Tomatoes with herbs
• 2 tbsp fresh Basil or Rosemary
• 2 Courgettes, sliced
• 225g frozen Sweetcorn Kernels
• Freshly ground Black pepper

Brush the aubergine slices with lemon juice to prevent browning.

Put the garlic, onion, peppers, beans, tomatoes and herbs into a large pan.

Cover bring to the boil and simmer 30 mins until the vegetables begin to soften.

Add the courgettes and aubergine, bring back to the boil and simmer a further 45 - 60 mins.

Add the sweetcorn, bring back to the boil and simmer for 5 mins.

Season to taste with black pepper.