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Method :
Clean and prepare the chicken and cut into 8 pieces. Cut the beef and
pork into serving-size pieces and season all with salt and freshly
ground black pepper. Soak the garbanzos in salted cold water for 2
hours, then drain thoroughly.
Slice the bacon and sausages. Slice the onions, tomatoes, potatoes and
carrots, cut the cabbage into 8 pieces, cut the beans into 40mm lengths,
crush the garlic and quarter the bananas. Heat the oil in a large pan
and saute the onion and garlic for 3-4 minutes.
Add the beef and pork and stir-fry over a high heat until the meat is
completely sealed. Add the chicken, bacon, sausage, tomato, tomato paste
and stock and bring to the boil.
Adjust seasonings to taste, lower heat and simmer until all the meat is
cooked, then remove all the meat from the stock and set aside. Add to
the same stock the potatoes and carrots and boil for 2-3 minutes, then
add the cabbage, green beans and garbanzos and continue to boil until
the vegetables are cooked.
In a separate saucepan boil the bananas for 4 minutes, then add these to
the vegetables. Add all the meats and vegetables and arrange on a large
platter and serve with a side dish of eggplant sauce.
Bring the stock back to the boil, add the noodles and simmer until the
noodles are tender then pour into a tureen and serve at the same time as
the meat and vegetables.
To make the
sauce - boil the eggplants until tender then peel and mash. Chop the
garlic and shallots and add to the eggplant. Pour in the vinegar, season
to taste with salt and freshly ground black pepper and stir to blend
thoroughly.
Serves 6-8
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