Ingredients for 6 people (as a side dish):
400g can chopped tomatoes
1 tbsp chopped fresh oregano (I used dry)
2 cloves of garlic, chopped
2 tbsp olive oil
1 medium aubergine, sliced
1 red pepper, deseeded and sliced
1 medium onion, sliced
500g Estima or Maris Piper potatoes, peeled and sliced
Preheat the oven to 200 C / gas mark 6.
In a pan combine the chopped tomatoes, oregano, garlic and 1 tsp of olive oil (I overdid it slightly)! Season and simmer over a medium heat for 10 minutes until thickened, stirring occasionally.
Meanwhile, toss the chopped aubergine, pepper and onion in the remaining oil and season well. Arrange over the base of a ovenproof dish and cook in the oven for 10 minutes.
After ten minutes remove the veg on to a separate plate and then return to the dish, layering the roasted vegetables with the sliced potatoes and tomato sauce, seasoning each layer. Finish with a layer of potatoes and then tomato sauce.
Cover with kitchen foil.
Bake for 45-50 minutes (remove the foil halfway through) until the vegetables are tender and the top is golden.
Leave to stand for 5 minutes for the flavours to develop and then tuck in and enjoy.
This was good although I made the error of only using half a tin of chopped tomatoes and it definitely needed more. I would probably add another clove of garlic as well. This wasn't as good as Maria's but it definitely has potential and is quick and easy to make. It went really well with the lamb but would also work with chicken or fish or alternatively you could have it as a main and serve it with salad and crusty bread and butter. Can you believe I haven't even mentioned cheese?!