Colourful and full of different textures, this quick vegetable stir-fry will help to up your vegetable intake.

(Serves 4)

You’ll need:

1 T red wine vinegar

A little water

1 T oil

1 large aubergine

2 T dried herbs

1 punnet mangetout

1 large green pepper

2 large red peppers

1 punnet baby asparagus

2 cups Napoletana sauce

Chop the aubergine into chunks, top and tail the mangetout and slice the peppers into short thin strips. Place the aubergine in a large pan with the vinegar and a little bit of water. Once the pieces start getting softer, add the rest of vegetables and stir-fry until tender but still crisp. Add in the Napoletana sauce and simmer for 2 minutes.

Tip: add cooked chicken strips or beef strips for a filling dish

Recipe and photograph: Lesley Scott

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