Here’s a great recipe for using up the vegetables you have left in your fridge. Plus, it’s one of those that kind of works for all seasons, whether frosty Winter or a breezy Summer evening.
- 1 aubergine, cut into cubes
- 1 red onion, diced
- 3 garlic cloves, minced
- Oil, for frying
- 1tsp tomato pureé
- 1tsp sundried tomato paste (optional)
- 1 tin of chopped tomatoes
- 2 courgettes / zucchini, cut into coins
- 1 red pepper, diced
- Handful of new potatoes, cut into pieces (I used purple potatoes)
- Handful of good black olives
- Splash of good red wine
- 1tbs chilli flakes
- Handful of fresh rosemary, chopped
- 1tsp dried rosemary
- 1tsp dried basil
- 1tsp dried thyme
- 3 bay leaves
- Salt & Pepper
Start by chopping the aubergine into pieces and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.
While this is doing, in a Dutch Oven, fry the onions and garlic on a medium heat until they turn translucent. Then add in the tomato pureé & paste and fry until it’s cooked out. Next add in the tin of chopped tomatoes, peppers and potatoes. Cook for 10 minutes. Now is probably time to check on the aubergine.
Once the juice has been extracted from the aubergine, Rinse with some water, and add into the pot, along with the courgette, olives and herbs. Top up with some good red wine and stir. Season with salt & black pepper, not forgetting the aubergines might still be a little salty.
Place into a pre-heated oven at 140°C, for 50 minutes. In this time the wizard that is the Dutch oven/ cast-iron casserole will do it’s magic and meld everything together. After 50 minutes is up, take the lid off and check if the potatoes are done, by pricking them with a fork. They should be, as cutting them into small pieces, shortens their cooking time, however, if not, place back in the oven for a further 10-15 minutes.
Serve, with a good drink and a nice loaf of bread