Mageirio
Greek 15 Mins Prep · 55 Mins Cook
- Quarter the onions. Finely slice the garlic cloves. Halve the potatoes. Dice the capsicum, courgettes and aubergines into bite-sized pieces.
- Heat the olive oil in a large pot over a medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and sauté for an additional minute. Add in the cherry tomatoes and tomato paste, cooking for 1 minute. Add the potatoes, capsicum, courgettes and aubergine to the pot. Pour in the water and oregano. Season with the salt and pepper. Reduce the heat to a simmer and cook for 30 minutes.
- Trim the ends off the green beans and add them to the pot. Continue cooking for a further 10 minutes or until the vegetables are tender.
- Squeeze in the lemon juice and stir.
- Ladle the stew into bowls and garnish with roughly chopped parsley.
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