Now that the weather has taken a turn cooler, I’m finding I want more comforting meals. Gone are salads – I want something hot to eat in the evening.
I’m always in search of something hot and filling to enjoy in the evening, but I want it to be healthy, too.
I love this dish – it’s a cross between a ratatouille and caponata. It’s super simple to make – to get it on the table sooner rather than later, simply slice the vegetables thinner than you might do normally – around 3mm slices should do the trick.
Serve with rice or some good bread.
Serves 4 generously
1 tbsp olive oil
1 large aubergine
2 medium courgettes
6 cloves garlic, peeled and crushed
300g mushrooms, thinly sliced
2 x 400g tins chopped tomatoes
Salt and pepper
A generous handful finely chopped fresh basil leaves
Place the olive oil into a large, non-stick pan over a moderate heat. Add the aubergines and cook gently for 10 minutes.
Add the courgettes, garlic, mushrooms and tomatoes. Season with salt and pepper and stir well. Allow to bubble away gently for 15 minutes.
The vegetables will now be ready to serve. Serve generously topped with fresh basil, and with your chosen accompaniment on the side.