Chilli Bean and Vegetable Combo
1/3 cup olive oil
400g baby eggplant, thickly sliced
2 large onions, chopped
6 garlic cloves, crushed
2 large red capsicum, chopped
1 x 750ml Italian-style tomato cooking sauce
1/2 teaspoon cayenne pepper
2 small red chillies, finely sliced
400g zucchini, sliced
300g kumera, peeled and cubed
1 x 420g tin chick peas, drained and rinsed
1 x 750g tin red kidney beans, drained and rinsed
1/2 cup fresh parsley, chopped
1. Heat half the oil in a non-stick pan. Add eggplant in batches and cook over medium heat until golden brown. Remove from pan and place in the removable crockery bowl.
2. Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cook until onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minute.
3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the removable crockery bowl. Cover and cook on Low 5-6 hours or High 2-3 hours.
Serve hot with crusty bread rolls.