|
Ingredients
|
For 4
|
For 100
|
|
Green paper
|
225gms
|
5.6kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Young marrow
|
115gms
|
2.8kg
|
|
Aubergine (brinjals)
|
225gms
|
5.6kg
|
|
Onions
|
55gms
|
5.6kg
|
|
Olive oil
|
30ml
|
450ml
|
|
Garlic
|
1 flakes
|
30gms
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Bread
|
115gms
|
2.8kg
|
Split the green pepper in half, scoop out and discard the
seeds, shred the flesh fairly fine. Skin the tomatoes (put them into boiling
water for a minutes and the skin will come away easily) and slice. Peel marrow
and aubergine thinly and dice. Skin onions and slice finely. Heat oil till very
hot. Add the onions and the green pepper. Saute lightly until they are tender,
add the diced marrow and aubergine and continue cooking; season with salt and
pepper. Stir in tomatoes and crushed garlic. Cover pan. Simmer slowly for about
30 minutes, stirring occasionally. Serve piping hot, surrounded with triangles
of toast.
