Vegetable Jambalaya

Ingredients

1 aubergine, diced
1 yellow pepper, halved, deseeded and diced
50 g frozen peas
1 tomato, diced
2 tbsp tomato sauce
1/2 tsp pounded chilli
150 ml water
salt and pepper

Method

1. Heat the oil in a pan and saute with some ginger strips. Add in the aubergine, pepper, peas and stirring occasionally, for a further 2-3 minutes.

2. Stir in the water and the tomato, tamato sauce and pounded chilli.

3. Season to taste an cook over a low heat for 15-20 minutes, or until the vegetables are tender.

4. Transfer the vegetable jambalaya to a warm serving dish and serve at once.


Note: you can also offer baby corn cobs, brocoli florets, & tomato puree.