Serves
4 People
Cooking Time
180 minutes
Season
Dietary
This recipe is very similar to ratatouille and great for utilising the abundance of summer produce at this time of year. The main difference is that the sliced vegetables are baked slowly and go crispy on top. It is also usually served with feta cheese, but is just as good without.
Ingredients
500g Courgette
500g Potato
1 Aubergine (300g ish)
1 Florence Onion or 1/2 Red Onion
4 Cloves Garlic (crushed and finely chopped)
Olive Oil
Half tsp Chilli Flakes
1 tsp Dried Oregano
1 Sprig of Rosemary (finely chopped)
1 Tin of Chopped Tomatoes
250g Cherry Tomatoes
Feta cheese to serve (optional)
Method
Step 1.
Pre heat oven to 180c. Start by slicing your vegetables into 1/2cm thickness. Cut your Aubergine and Onion into half-moons and keep the potato and courgette in rounds so everything cooks evenly. Add the sliced vegetables to a big mixing bowl along with a good glug of olive oil, the rosemary, oregano, chilli flakes, 2 of the garlic cloves and a good pinch of salt. Mix well.
Step 2.
Add the tin of tomatoes to a casserole pan, the rest of the garlic, another generous splash of olive oil and a good pinch of salt and mix. Cut your cherry tomatoes in half and place cut side up on top of the tinned tomato mixture.
Step 3.
Assemble the slices on top of the sauce, alternating between the aubergine, potato and courgettes. Start at the edge and work inwards until all of the slices are used and slightly over lapping in the dish. Scatter the onion over the top.
Step 4.
Place in the oven with a lid on or cover with foil. Bake covered in the oven for 1 hour and then take the lid off and bake for another hour, for the last 20 mins turn the temp up to 220c and cook until the veg is soft and caramelised on top. Serve with feta cheese either crumbled on top or leave out to make a vegan dish.
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