Summer sausage stew
SERVES 3 PREP 10 mins COOK 30 mins EASY G
Roughly chop 2 red onions, 1 courgette and 1 aubergine. Put in a pan with 1 tsp dried oregano and 2 tbsp olive oil. Cook until browning and softened, then crush in 2 garlic cloves and cook for another min. Tip in 400g can chopped tomatoes, plus 1/2 can of water, cover and cook for 20 mins. Meanwhile, fry 6 sausages until golden, adding them to the stew for the last 5 mins of cooking time. Season, add a splash of vinegar and top with a dollop of pesto. Serve with crusty bread.
GOOD TO KNOW fibre • 4 of 5-a-day PER SERVING 519 kcals • fat 36g • saturates 9g • carbs 26g • sugars 17g • fibre 11g • protein 17g • salt 1.7g