Its simple and takes very little time, can be done on the stove top or slow cooker...the choice is yours. And it tastes great.
It tastes best using homemade chicken stock, but we all lead busy lives so cubes, powder or purchased liquid stock is fine. Or for a complete vegan dish use vegetable stock.
Ingredients -
4 medium sized potatoes
5-6 medium sized sweet potatoes (or 3 large)
1 large onion
1 medium sized egg plant
1/2 large red cayenne chilli
1/2 large green cayenne chilli
1 large clove garlic
1-2 tablespoons olive oil
1 good sprig rosemary
Fresh parsley
2 chicken stock cubes
1.5-2 liters water
1 tub Philadelphia low fat cooking cream
Salt and pepper to taste
Method -
Start by heating a good size pot on the stove with a good glug of olive oil.
Peel cut potato and sweet potato into approx. 2-3 cm cubes, followed by the eggplant and set aside.
Dice the onion and garlic, then slice the chilli.
Add onion to pan ans sweat off a little, then adding chilli and garlic. Stir in together well and then add potato, sweet potato and egg plant, stir and cook a little.
Add some salt and pepper to season and crush the two stock cubes straight into the pot, stir well.
Add water to cover and bring to the boil.
Once on the boil add rosemary sprig, stir in and then reduce heat to a moderate to low simmer.
Cooking time can vary but it should take about half an hour before vegetables are soft, this should be sufficient. However, I like to put mine on in the afternoon and drop mine to a slow simmer a couple of hours, I find that it has that little extra flavour.
Once the vegetable are cooked, turn off heat and blend with a stick mixer until smooth. Throw in a handful of chopped parsley, add a good dollop of the cooking cream (add to your liking) and blend a little more until creamy.
Garnish with a little dollop of light sour cream and some parsley, with cracked black pepper.
Serve with some warm crusty bread
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