Seafood Stew

• 4 tablespoons olive oil
• 1 aubergine, sliced roughly
• 2 courgettes, sliced roughly
• 1 red pepper, cored, de-seeded and sliced roughly
• 1 onion, chopped
• 4 ounces button mushrooms, halved
• 1 (425 g) can tomatoes, chopped
• 4 ounces red wine
• salt & freshly ground black pepper, to taste
• 4 ounces crabmeat (fresh or defrosted)
• 2 lbs mussels, washed and de-bearded

1. Heat oil in a large sauepan.
2. Add all vegetables and cook for 2-3 minutes.
3. Add tomatoes, wine and seasoning.
4. Cover and simmer for 10 minutes.
5. Stir in crabmeat, add mussels and cook for 4-5 minutes, until mussels have opened (discard any mussels that remain closed once cooked).
6. Serve immediately.

olive oil, aubergine, courgettes, red pepper, onion, button mushrooms, tomatoes, red wine, salt, crabmeat, mussels

Taken from www.food.com/recipe/seafood-stew-421327 (may not work)