A hearty vegetarian recipe, served with garlic toast

Ingredients:

1 tablespoon of vegetable oil
150ml/¼pt vegetable stock
1 large onion, peeled and chopped
6 tablespoons dry white wine
1 clove of garlic, crushed
400g/14oz can of chopped tomatoes
1 small aubergine, diced
400g/14oz can cannellini beans, drained and rinsed
2 courgettes, topped and tailed and cubed
4 tablespoons tomato puree
1 yellow pepper, deseeded and chopped
salt
175g/6oz button mushrooms
freshly ground black pepper

For garlic toast
½  baguette
2 garlic cloves, peeled and crushed
2 tablespoon sunflower margarine
1 tablespoon fresh parsley, chopped

Method:

1. In a large frying pan heat the oil and gently fry the garlic and onion until soft.
2. Stir in the aubergine, courgette, pepper and mushrooms. Cook uncovered for 10-15 mins.
3. Pour in the stock, wine and tomatoes.
4. Add the beans and tomato puree. 
5. Bring to the boil reduce heat to a simmer and cook for 25-30 mins. Season to taste.

For garlic toasts;

1. Cut baguette into 8 slices.
2. Melt the margarine in a small saucepan ,stir in the garlic and parsley.
3. Toast the bread on one side; brush the garlic mixture on second side and then toast until crisp and golden.
4. Serve the ragout with garlic toast