The shopping trip, described in my previous post, is however just the prelude or, if you prefer, the hors d'oeuvres to the business of cooking.
Back in the flat, I chop onions and garlic, putting the skins aside for the next time I make stock, and fry them in the bottom of a pressure cooker whilst peeling and dicing the aubergines (and no, I don't “sweat” them first by sprinkling them with salt).
I then chop and chuck in the courgettes, peppers and tomatoes and am well on my way to having a Spanish “pisto”, a vegetable stew I take to work instead of salad in winter. My own little variation is to let it all stew gently for half an hour, until it is nice and juicy, then throw in some barley and lentils, so I have some carbs and protein, too. I put the lid on to cook the latter items under a good head of steam, then turn off the heat and leave it to settle.
For the time being I will just soak the bacon chubs, which look like gammon steak, to take away some of the saltiness.
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