I love, love this dish! It has my favourite flavours of dill and mint and is filling (I may have mentioned I have a truckers appetite!)  I’m on a mission to prove that eating plant based and healthily is not expensive and doesn’t have to be time consuming. We all have to work and run a home etc – so we need easy, go to dishes that are nourishing to our bodies – and this is one of them! Another Greek – throw it all in the pot combo…..

Ingredients
1/2 – 1 cup of extra virgin olive oil (don’t be shy its good for you!)
1 x  large onion – chopped
1 x medium courgette – chopped into chunks
1 x medium aubergine – chopped into chunks
2 x medium potatoes – chopped into chunks (make everything the same size)
2 x cups of flat green beans – cut into bite size pieces (same size as above)
1 x small carrot (diced) – optional
2 x 400g tin of chopped or plum tomatoes (crushed)
Good quirt of tomato puree
3 x tbsps dried dill
2 x tbsps dried mint
1 x tsp sea salt – adjust to taste
A good grind of black pepper
Enough water to cover the ingredients by about a centimetre

Method
In a large saucepan, add the olive oil (don’t skimp on the oil it won’t taste the same) and gently sauté the onion until it is soft but not brown, (about 4-5 mins) then add in the chunks of potato, courgette, aubergine, green beans and carrot if using.
Coat everything in the oil and sauté for a few moments. Add the Tinned tomatoes, tomato puree, dill, mint  and salt and pepper and let simmer for a few minutes.
Now cover the ingredients with enough water to cover by about half a centimetre.
Reduce to a low heat, put on the lid and cook for approx 30 minutes (check the water along the way and adjust if it is getting too thick or add some more tomato puree if too thin) You want to veg to have a bit of bite and the potatoes to be just soft.
Now you are ready to serve! maybe with a lightly dressed salad or some fresh crusty bread. If you eat dairy – a slab of feta Goes amazingly well 🙂