Mediterranean Vegetable Casserole with Feta

Wonderful colours and great flavours will make this a family favourite.
Serves 4 – 6

Ingredients

• 15 ml sunflower oil
• 15 ml olive oil
• 1 large onion, peeled and chopped
• 2 leeks, washed and sliced
• 2 cloves garlic, crushed
• 1 green pepper, seeded and chopped
• 1 large brinjal (aubergine), rinsed and cubed
• 250 g courgettes, sliced
• 4 large tomatoes, skinned and chopped, or 1 x 410 g tin tomatoes
• 2 x 410 g tins haricot or red kidney beans, drained and rinsed
• Salt and pepper to taste
• 10 ml fresh or 5 ml dried origanum
• 10 ml fresh or 5 ml dried basil
• 5 ml sugar
• 250 ml vegetable stock, or 5 ml marmite in 250 ml boiling water
• 50 g pitted black olives, sliced (optional)
• 200 g feta cheese, crumbled
• 30 ml finely-chopped parsley

Method

1. Preheat oven to 160ºC/140ºC fan/ Gas mark 3.
2. Heat oils in a large saucepan and saute onion, leeks, garlic and green pepper until onion is translucent.
3. Add brinjal, baby marrows and tomatoes.
4. Cover and simmer for about 5 minutes.
5. Stir in beans, seasoning and herbs. Add in sugar and stock. Mix well.
6. Place mixture into a large greased baking dish.
7. Cover with aluminum foil and bake for 50 – 60 minutes.
8. Check vegetables: a knife should go in fairly easily.
9. Remove aluminum foil and check liquid and seasoning.
10. Add a little more liquid if necessary.
11. Add olives, and sprinkle with feta cheese; bake a further 15 minutes.
12. Sprinkle with chopped parsley before serving.
13. Serve with brown rice, couscous, quinoa or roti.

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