Wednesday, 1 February 2012


This vegetable stew is a handsome accompaniment to baked fish or fried chicken, I baked the fish for 20 minutes in tin foil (alongside the ratatouille) with a squeeze of lemon and a knob of butter. I personally think this is the tastiest way to enjoy aubergine and the whole meal has a really meaty quality to it. If you have any left over it is delicious as a Spanish omelette the next day or on piled up on warm crusty bread.

Serves 4

2 tbsp Olive oil
1 tbsp Dried parsley
2 Tomatoes, chopped
1 Aubergine, cut into 1cm cubes
1 Courgette, sliced
1 Red pepper, sliced
1 Onion, sliced into rings
3 Garlic gloves, crushed
400ml Passata
250g Cheese, grated

Preheat the oven to 180C/350F. Grease a large ovenproof dish with oil. Heat the remaining oil in a large frying pan, over a medium heat. Chop the vegetables and grate the cheese. Gently fry the garlic (do not burn the garlic as it will become bitter) until lightly browned, add the aubergine and parsley, fry for 10 minutes. Season. Spread the aubergine mixture evenly over the base of the ovenproof dish, pour a third of the passata over the aubergine. Continue layering in this way until all the vegetables are used, finish with grated cheese. Bake for 45 minutes or until golden.

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