Ciabotta (summer vegetable stew)

Ingredients

olive oil

1 yellow onion - chopped

pinch of red pepper flakes

sea salt

1 medium aubergine - cubed

1 red bell pepper - cubed

2 small potatoes - finely cubed

3-4 courgettes, summer squash, pattypan, etc. - sliced into ½" half rounds

3 cups cherry tomatoes - halved or quartered

2 garlic cloves - minced

juice from 1 lemon

basil - for garnish

Directions

I didn't change anything from the original method, so head over to http://golubkakitchen.com/ciabotta-easy-summer-vegetable-stew-from-abruzzo/ for the how to.

The only thing I found was that mine took longer to cook, but this might have been because I doubled the quantities.

We served ours with grated Parmesan on top and a baguette. The next day I heated up a couple of portions with some chilli powder, cracked eggs into wells, and cooked with a lid on to make a kind of shakshuka.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)