I had planned on making a ratatouille, but I was starving so I gave up on the pattern and ended up making a bake instead. You may be wondering why there are no carrots in this recipe; it seems like the kind of thing carrots would end up in. The truth is I hate cooked carrots.
I loath them. I like them when they are raw, and would happily chomp on raw carrots as part of a salad or as a snack, but the second they’re cooked I cannot bare them. I think it’s because they feel like they should taste like potatoes, but then their all weird and sweet and icky. So if you have ever wondered, this is why you will never find cooked carrots in my recipes. You are also very unlikely to find swede, turnips, squash, pumpkin or beetroot.
However, if you do like those vegetables feel free to put your own spin on this recipe 🙂
What you need: Half a aubergine diced and then cut to taste, half a diced courgette, a yellow pepper cut into strips, a few medium sized potatoes, a few finely chopped mushrooms, a chopped red chilli, olive oil, a few cloves of garlic (to taste), tomato passata, grated chedder cheese, breadcrumbs.
Spices: Oregano, Thyme, Rosemary, salt, pepper
1: Dice the aubergine and soak in salted water for ten minutes. When the aubergines are soaking, peel and dice the potatoes and then boil for ten minutes
2: Whilst the potatoes are cooking, prepare the rest of the vegetables. Drizzle a small baking tray with olive oil and sprinkle some oregano/pepper/salt on the bottom. Pre heat oven to a medium heat (about 160-80)
3: When the potatoes are tender drain them and the aubergines and layer the vegetables in the baking tray, remembering to put most of the potatoes at the top.
4: Chop some garlic and with a few drops of olive oil add to a small/medium saucepan. Fry for a few minutes, then add some oregano, thyme and rosemary. After a minute or two add the tomato passata and cook on a low heat for a few minutes.
5: Pour the tomato mixture over the vegetables and layer with chedder cheese and breadcrumbs (optional if you would like the meal to be gluten and/or vegan). Transfer baking dish to the oven and cook for 20-30 minutes (check at 15 and again at 20 to make sure its not burning)
6: Enjoy your vegetables you sexy healthy thing you.