Summer Stew

Ingredients

• •250 g boneless chicken, lamb or beef
• •150 g green beans
• •1 small eggplant
• •1 small zucchini
• •150 g okra
• •2 small green bell peppers
• •2 medium onions
• •2 garlic cloves
• •1/2 tsp salt
• •Freshly ground black pepper
• •250 g crushed tomatoes
• •1 cup chicken or beef stock or water
• •4 tbsp margarine

Preparation

1. 1

   First heat your oven to 175°C.

2. 2

   Put the meat and vegetables raw in a casserole. Sprinkle salt and pepper. Add the garlic. While doing this, place the meat at the bottom, the slower-cooking green beans next to the meat, and quicker-cooking vegetables like eggplant, zucchini and okra on top.

3. 3

   Add the crushed tomatoes and the chicken or beef stock, and place the margarine in pieces on top of the casserole. Cover the casserole or cover it with aluminum foil.

4. 4

   Cover the casserole and bake in the preheated oven until the vegetables soften, about 1.5 hours. Take the casserole out of the oven, transfer to preheated plates and serve hot.