Delicious courgette and tomato stew – edited recipe

This is a recipe that I have adapted from a recipe that I found in a book. The original recipe was good, with the exception that it didn’t have nearly enough liquid in it. I’ve done it a few times and I tried it last night with my new adapted recipe, and it tasted great! I very much recommend this recipe.

Steaming courgette and tomato stew

Ingredients:

½-1 dl olive oil

2 courgettes

3 cloves of garlic

2 big red onions

2 bell peppers

5 potatoes

1kg tomatoes

800g crushed tomatoes

500 – 1000ml water.

2 tbsp chopped dill

½ teaspoon cinnamon

1 tsp thyme

Black pepper

Salt

Instructions:

Chop up the courgettes and potatoes into 1cm thick slices, cut the tomatoes into quarter pieces and the bell peppers into squares. Put a little oil in a big casserole and put on medium-heat on the stove. Slice the onions and fry them for roughly 10 minutes in the casserole while stirring continuously. Add the garlic (sliced or crushed) and fry for another minute. Put the rest of the vegetables and the olive oil with the onion in the casserole and sprinkle with salt and black pepper (after your own preference). Pour in the water (saves time if it’s boiled in a kettle in advance) and the crushed tomatoes. Add the dill and thyme. Bring it to boil and let it simmer for 2 hours, or until the slices of potatoes have become soft. Stir every 20-30 minutes. Serve with a little bread. Enjoy!

 

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