This goes very well with roast chicken or good sausages. A good cheese works too. Parmesan shavings. I've sometimes stirred in baby spinach leaves or added red onion. It's one of those dishes you can play around with. Put some in a food processor and you have a sauce.
Ingredients
Aubergine - 1 sliced into 5 mm discs.
Courgettes - 2, cut into chunks about 10-12 mm thick and twice as long.
Peppers - 3, preferably red, yellow and orange. Cut into 25-40mm sized pieces.
Garlic - a whole bulb, separated into the cloves but skins left on.
Cherry Tomatoes - about 350g. I usually use baby plum tomatoes but these were going cheap.
Olives - about 120g. I use those pitted black Hojiblanca ones you can get at Morrisons deli.
Slow Roasted Tomatoes - about 7 or 8 cut into 10mm pieces. Again I get these from the deli and cram them in with the olives.
Basil - a 120g pack. Leaves only and the larger ones torn.
Olive oil - enough to coat the vegetables.
Salt and Pepper - to taste.
The Process
This is what goes in for the first thirty minutes.
The above all chopped and ready to be seasoned and oiled. Remember the Garlic cloves have their skins left on. I've placed the Aubergines on top so they catch the heat and get a little browned. About 160c should do it (Fan Oven). Leave a bit longer and turn the heat up a little if you want the Aubergines further browned. Their skins can get almost toffee like.
The rest of the ingredients to be added at different stages.
The Cherry Tomatoes, Olives and Roasted Deli Tomatoes can go in after about thirty minutes. stir everything together at this point.
After about an hour in total, check everything to make sure it's done the way you like it. Once finished add the torn Basil leaves.
I stirred in about a cup of Italian style sauce -
My Italian style sauce.
We had ours with Italian inspired sausages.
And red wine of course.
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