This is a nice warming and filling dish for the cold evenings that are starting to encroach upon us here in the North of England, and it definitely gives you your quota of vegetables. This is similar to a ratatouille, but with a nice twist with the addition of cumin, which gives it a Moorish feel, often common in Spanish dishes.
Serves 4
Ingredients
50ml Extra virgin olive oil
3 cloves of garlic, crushed
2 large onions, roughly chopped
2 large aubergines, cut into 1 cm dice then salted for 30 minutes
300g courgettes, roughly chopped
400ml can of good quality chopped tomatoes
3 peppers of different colours, cut into 1 cm cubes
2 tsp dried or fresh oregano
Small handful of fresh torn basil leaves
1 tsp cumin seeds
1 tbs balsamic vinegar
Salt and pepper to taste
Method
1. Preheat the oven to 200C, then add the chopped pepper pieces to a large baking tray, lightly drizzle with 1 tbs olive oil, and roast for 15 minutes.
2. Meanwhile, heat half the remaining oil in a large saucepan and sauté the onions and garlic on a medium heat for 10 minutes. When soft, remove and set aside.
3. Add the remaining oil to the pan on a medium heat. Rinse the salted aubergine cubes and add to the pan with the courgettes and cumin seeds. Simmer for 5 minutes then add the tomatoes and herbs.
4. Add the roasted pepper pieces and the sautéed onion mixture to the pan and season well. Simmer uncovered for 15 minutes, stirring often.
5. Add the balsamic vinegar, stir well, and serve immediately with risotto rice or toasted bread.
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