It’s almost ratatouille but not quite but it tastes really nice and smothered over a lovely soft baked aubergine it makes for an easy meal. It goes down equally well over some roasted butternut squash wedges or topped off with some paneer pieces and a light grilling.
1 aubergine, washed and cut in half lengthways
1 400g can of chopped tomatoes
2 onions, peeled and roughly chopped
1 orange pepper, washed and cut into chunks
2 cloves of garlic, minced
1 teaspoon of sugar
A sprinkle of dried oregano
A sprinkle of dried sage
Freshly ground black pepper
A little olive oil
Preheat your oven to 200C (I’ve got a fan oven).
Place the halved aubergine on a baking tray, score the flesh, rub with a little olive oil and add a little ground black pepper.
Bake in the oven for around 40 minutes but keep an eye on them!
Meanwhile in a large pan add a little olive oil and sauté the onion and orange pepper for a few minutes until the onion is soft.
Add the chopped tomatoes, garlic, sugar and a little black pepper, stir until combined.
Add as much of the herbs as you like, I probably added a teaspoon of each.
Give it all a good stir, have a taste, if it’s good let’s rock and roll.
When the aubergine flesh has turned golden brown and the edges catching move them to plates and spoon over the almost ratatouille.