ingredients
·1 aubergine
·1 clove of garlic
· 1 courgette
·1 red pepper
· 1x400g tin of chopped tomatoes and herb
·1 onion
·4tbsp olive oil
Method
·Cut off the ends and then cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into chunks.Do the same with the courgette. Chop the garlic into small pieces.
·Holding the pepper upright, cut around the stalk, then cut into 3 pieces. Cut away any white flesh away inside, then chop into bite-size chunks.
·Set a sauce pan over a medium heat and when hot, pour in 1tbsp olive oil.
·Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage, as they have some more cooking left.
·Tear up the basil leaves and set aside.
·Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Tip
Make it your own with 3 different ways:
-Give the dish a Moroccan twist by frying the onions with 2 tsp harissa paste and stirring in 400g can chickpeas, drained. For a more intense Mediterranean flavour, add 1 tbsp capers, a handful of pitted black olives and a few chopped anchovies.
- Spoon into a gratin dish, sprinkle with crumbs from 2 slices bread and a handful grated parmesan. Drizzle with olive oil and grill until golden.
- Add a deseeded and finely chopped chilli with the garlic for an extra kick.
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Non-Fictionhey everyone. Some of theses recipes are my own, from school,a magazine or from other users on this site. I'll let you know which are which. I hope you have fun making them or just reading them.
