Ingredients

  • Red onions 2
  • Garlic 3 cloves
  • Baby potatoes 420g
  • SpinneysFOOD Green Capsicum 1
  • SpinneysFOOD Red Capsicum 1
  • Courgettes 2, large
  • Aubergines 2
  • SpinneysFOOD Greek Extra Virgin Olive Oil 100ml
  • SpinneysFOOD Cherry Tomatoes 350g
  • Tomato paste 2 tbsp
  • SpinneysFOOD Bottled Drinking Water 500ml
  • SpinneysFOOD Dried Oregano 1 tbsp
  • SpinneysFOOD Fine Sea Salt 2 tsp, to taste
  • SpinneysFOOD Black Pepper ½ tsp, freshly ground
  • Fine green beans 300g
  • Lemon 1
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • Calories 505
  • Fat 24.3g
  • Saturates 3.4g
  • Protein 11g
  • Carbs 67.2g
  • Sugars 17.6g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mageirio

Greek 15 Mins Prep · 55 Mins Cook


  1. Quarter the onions. Finely slice the garlic cloves. Halve the potatoes. Dice the capsicum, courgettes and aubergines into bite-sized pieces.
  2. 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.
  3. 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.
  4. Squeeze in the lemon juice and stir.
  5. Ladle the stew into bowls and garnish with roughly chopped parsley.