Kombu (Kelp) Stew

Ingredients

10g dried kombu
2 aubergine, thickly sliced
2 courgettes, chopped
1 big onion, chopped
1 celery stick, chopped
1 cup of tomato passata
100g of chopped green olives
4 tbs of olive oil
Salt and pepper

Soak the dried seaweed with fresh water and thinly chop it. Heat the oil in a saucepan. Add the onion, celery and kombu. Cook over a low heat for 5 minutes. Add all the other ingredients (except courgettes) and cook for 30 minutes, always stirring. Add extra water if needed. Season with salt and pepper, add the courgettes, lower the heat, cover and simmer for 20 minutes. Serve on a bed of brown bread.

Serves 4

(Source - Algaran product packaging)