Vegetable cassoulet with herbs
This vegetable and bean cassoulet goes well with grilled meat, roasted chiken or smoked salmon.
1 onion
3 garlic clove
a couple of celery stalks
olive oil
1 can kidney beans
1 can white beans
1 can chick peas
1 can cherry tomatoes
1 small eggplant
1 can grilled Stockmann Delicatess sweet peppers
2 bay leaf
1 orange
seasoning for vegetables
a handfull of pitted dark salad olives
parsley
Peal and chop onions and celery. Drain the canned vegetables. Cut eggplant in small cubes. Sauté onions, celery and eggplant in olive oil. Add beans and chickpeas, bay leaf, seasoning and tomatoes. Grate well washed orange peel and add to the cassoulet. Let simmer for one hour on low heat. Chop the parsley. Add sweet peppers, olives and parsley. Finish with good virgin olive oil.