Oh, it’s so cold here in Wellington. So after emerging from Slava’s Snow Show at the St James on Sunday, I needed something easy to prepare and comforting to eat while we all raved about this excellent performance. (If you get the chance, go and see Slava, it’s GREAT)
So, apart from the standard roast root veggies (potatoes, yams, carrots, parsnips, garlic, onions, yellow peppers this week), I used two of my favourites to make a yummy, sloppy mix to warm my cockles.
2 medium sized eggplant (aubergine)
8 whole cloves garlic
2 red peppers
1 can tomatoes
Slice the leeks and spread over the bottom of a ceramic or glass dish and pop in the whole garlic cloves.
Slice the eggplant into half centimetre slices and spread over.
Thinly slice the red peppers and spread over the top.
Pour over the can of tomatoes (I used Watties mediterranean tomatoes with oregano).
Bake uncovered at 180 degrees for about an hour – if it looks as though it’s drying out, just stir it around a bit.
You could spread some breadcrumbs over the top and grill to get a crispy topping if you liked, but it’s great just as it comes.