Aubergine, zucchini, black bean casserole.

Use a large pot or casserole with lid that's suitable for stovetop or it can be prepared in slow cooker. Just don't use as much liquid if using slow cooker.

1 clove Garlic
1 Onion
1 Aubergine (2 if they're really small. If they're fresh and small they don't need preparation with salt)
2 Zucchini
1 red capsicum. (bell pepper)
Italian herb mix e.g. oregano, basil, rosemary, thyme, marjoram parsley, red chili flakes.
2 cans black beans drained and rinsed. (or use other wise dried black beans that have been prepared the day before or earlier in the day)
I large or 2 small cans diced skinless tomatoes

Chop Onion into larger dice and add to oiled pan. Soften, don't brown.
Press Garlic into pan.
Add herbs.
Add cubed aubergine, zucchini, red capsicum.
Add black beans.
Add 1 large can of diced skinless tomatoes.
Add a cup of vegetable stock if you have it or a cup of water.
Cracked pepper and salt if you use it.

Bring to boil in large pot on stove top. Take down to simmer and leave lid on. Check and stir from time to time. Best cooked slowly for longer time. Should be thick and and not watery when time to serve. I love it with herb or garlic bread if I have it.

Thanks Lara.

If it is OK I will add them to my list .

Of course Kiwi. That's the whole idea. I'll add more as I can.
Hopefully other people will post some here as well.

Here's one I've used many times:

Barley Salad

3½ ounces dry barley (pearl barley= ½ cup)
1½ cup water, or more
¼ teaspoon salt
2½ ounces mushrooms, sliced (fresh= 1 cup)
1 1/2 ounces carrots, thinly sliced (= 1/3 cup)
1 1/2 ounces zucchini, thinly sliced (or sliced green pepper, radishes, and/or red onion = 1/3 cup)
1 ounce green onion (sliced 3 tablespoons)
3 tablespoons finely chopped parsley
3 tablespoons lemon juice
2 tablespoons oil (vegetable oil)
1 minced garlic clove (or ¼ teaspoon garlic salt)
1/2 teaspoon basil
pinch of salt



Add the ¼ teaspoon salt to the boiling water and add barley, then stir. Add a drop of oil to prevent boiling over.


Cover, lower heat, and cook until tender, about 1 hour for regular barley. Drain and chill.


Add the vegetables.


Combine the lemon juice, oil, and seasonings and add to salad.


Toss lightly to coat ingredients. Add salt to taste.


Chill at least 3 hours or overnight.

Sounds yummy. Thanks for that agate.