14 oz Tin tomatoes
2 cl Garlic crushed.
2    Carrots, thinly sliced.
4 oz Mushrooms sliced.
1 ts Tarragon
Black pepper
1 tb Liquid chicken stock
-concentrate
8 oz Aubergines cut into small
-cubes
8 oz Lean pork cubed.
1 sm Onion, chopped
1 lg Courgette, sliced.
1 ts Salt.
1 ts Mixed herbs.

Dissolve the stock in 130 ml or 4 fl oz water and place in a non-stick
frying pan. Add the tomatoes, salt and herbs with the pork, onions and
garlic. Simmer for 10 minutes. Add the vegetables and cook for a further 10
minutes.