MAGIMIX Cook Expert Recipe Manual page 99

PROVENÇAL VEGETABLES
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 PROGRAMMES
1 aubergine (300g)
1 courgette (200g)
1 red pepper (200g)
3 garlic cloves
3 onions
1 Wash the vegetables. Peel the aubergine and courgette in alternate, lengthwise
strips using a vegetable peeler; discard the peeled skin. Deseed the pepper. Cut
the vegetables into 2-3 cm pieces.
2 Pour 500ml water into the metal bowl. Put the courgette into the steamer basket.
Run the STEAM programme for 15 minutes.
3 Discard the cooking liquid and dry the bowl. Peel and halve the garlic cloves,
removing the central germ*. Peel and roughly chop the onions.
4 Put the oil into the metal bowl with the garlic, onions and red pepper; run the
SIMMER programme for 5 minutes/speed 1A/110 °C. Add the aubergine and
restart the programme for 40 minutes.
5 Add the courgette, tomato puree, thyme, bay leaves, salt and pepper. Restart the
SIMMER programme for 2 minutes/speed 1A/90 °C. Remove the cap to allow
the water to evaporate while cooking.
T I P
To avoid finding pieces of garlic in the vegetable stew, chop the cloves in the
mini bowl, or use a garlic press.
196
: 1 h
: :
AT TA C H M E N T
1½ tbsp olive oil
2 tsp tomato puree
3 sprigs* thyme
2 bay leaves
salt, pepper