Friday, 1 April 2016

Crunchy Topped Aubergine and Pepper Bake

Serves 8

  • 2 large aubergines
  • 2 large onions
  • 6 red peppers (or mixed colours)
  • 8 tbsp olive oil
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • Zest and juice of 1 lemon
  • 2 tbsp capers, drained
  • 4 cloves garlic, crushed
  • 1 tbsp chopped fresh mint
  • 1 tsp cinnamon
  • ¼ tsp grated nutmeg
  • Salt and pepper to taste
  • 100g brown breadcrumbs
  • 4 tbsp grated parmesan cheese (or vegetarian). Leave off the cheese to make it vegan.

  1. Preheat the oven to 200°C (fan 180°C)
  2. Chop the aubergine into bite sized chunks. Slice the onions and peppers.
  3. Place the vegetables on separate trays and drizzle with 4tbsp of the olive oil.  
  4. Roast the aubergine and onions for about 45 minutes and the pepper for about 30 minutes. Toss the vegetables halfway through cooking.
  5. Meanwhile, in a large frying pan, fry the garlic briefly in 2 tbsp olive oil.  Add the tomatoes and puree then fry for a few minutes until the sauce thickens (adjust the thickness with water or tomato puree as desired).
  6. Add the mint, cinnamon, nutmeg, lemon zest/juice and seasoning. Cook for a further few minutes adjusting the seasoning as necessary.
  7. In large mixing bowl mix the roasted vegetables with the tomato sauce. Add the capers if using.Mix the remaining 2tbsp olive oil with the breadcrumbs and cheese then sprinkle on top of the vegetables.
  8. Bake for 25–30 minutes until the topping is golden.

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