Courgettes or Aubergines with Tomatoes

1 1/2 lbs 700g courgettes or aubergines or both
1 clove garlic, crushed
4 Tblsps olive oil
4ozs 125g tomatoes, skinned and chopped
1 Tblsp parsley, chopped
salt and black pepper
Cut the courgettes or aubergines into thick rounds. Sprinkle aubergines with salt and leave to drain in a colander for half an hour. Squeeze the aubergines dry.
Saute gentle with the crushed garlic in the olive oil, turn the slices until soft. Add the tomatoes and squash them gently. Sprinkle with parsley, season to taste and simmer until cooked, approximately 10-15 minutes.
Serve hot with rice, burghal or pasta.
Serves 4 people.
This can also be served cold as an hor d’ oeuvre on water biscuits.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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