Mediterranean Vegetable Hot Pot

       
• 50 ml oil
       
• 1 aubergine, sliced 1 cm, then quartered
       
• 1 onion, sliced
       
• 4-5 courgettes, sliced 1 cm
       
• 1 red pepper, seeded and sliced 1 cm
       
• 1 can tomatoes, chopped
       
• 30 ml parsley, chopped
       
• 800 ml water
       
• 1 Royco® Minestrone Soup
       
• 1 can chickpeas, drained and rinsed
       
• 1 can butter beans, drained and rinsed
       
• 1 can red kidney beans, drained and rinsed
       
• 12 pitted black olives
       
• Day old French loaf, sliced 1 cm
       
• 15 ml parmesan, finely grated

       
• Preheat oven to 180ºC.
       
• Fry the aubergine in hot oil until golden, set aside.
       
• Fry the onions for 5 minutes until soft.
       
• Add the courgettes, aubergine, red pepper, chickpeas, tomatoes, half the herbs, water and Royco® Minestrone Soup. Simmer uncovered for 15 minutes.
       
• Add the butter beans, red kidney beans and olives, then transfer mixture to an oven-proof dish.
       
• Brush one side of the French loaf slices with a little oil. Arranged, oil side up, overlapping on top of the vegetables. Sprinkle with the remaining herbs and the grated parmesan.
       
• Bake uncovered for 20 minutes until the French loaf slices are light golden.

If the French loaf is too fresh to slice thinly, freeze it for ½ hour.