A delicious way with aubergines from April Bloomfield.
Ingredients
- 1 large red pepper
- extra virgin olive oil
- 1 medium red onion peeled and finely chopped
- 3 garlic cloves peeled and finely chopped
- 2 small dried red chillies crumbled
- 4 large ripe tomatoes skinned and chopped
- Flaky salt and black pepper
- 3 large waxy potatoes peeled and cubed
- 1 large firm aubergine cubed, salted and set aside to drain for one hour
- 3 tbsp red wine vinegar
- 3 tbsp fresh marjoram leaves
Servings:
Instructions
- Preheat the grill. When hot, grill the pepper until the skin is blackened on all sides. Put in a plastic bag to cool. Remove the skin, stalk and any seeds, and cut into 2cm strips.
- Heat 2 tbsp of the oil in a large, thick-bottomed saucepan, add the onion and let it soften and colour. Add the garlic and chilli, and cook for 3-4 minutes.
- Add the tomato and 1 tsp salt, and simmer gently for 35 minutes.
- Boil the potato in a small saucepan of salted water until al dente. Drain. Meanwhile, in a separate large saucepan, heat 4 tbsp olive oil. When hot, add the aubergine cubes and brown all over. Cook until tender. Remove and drain.
- In a separate bowl, combine the tomato sauce with the aubergine, potato and pepper. Sprinkle with the vinegar, salt and pepper, and stir together. Add the marjoram.
- Serve drizzled with extra virgin olive oil, warm or at room temperature.
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