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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too. Ingredients:
6 large potatoes, for mashing |
sea salt |
6 -8 leaves fresh basil, very finely chopped |
extra virgin olive oil |
fresh coarse ground black pepper |
milk |
1 aubergine, diced into 21/2cm pieces |
2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces |
2 red peppers, each half divided into 4 pieces |
2 medium red onions, each divided into 8 pieces |
2 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1 (450 g) can organic plum tomatoes, roughly chopped |
fresh parmesan cheese, grated |
Directions:
1. . Put the oven on Gas 5, 190C, 375°F.
2. . Peel and cook the potatoes in salted water. Drain and mash.
3. . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
4. . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
5. . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
6. . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
7. . Season with salt and pepper.
8. . Reduce the oven temperature to Gas 5,190C, 375°F.
9. . Spread the mashed potato carefully on top.
10. . Sprinkle with parmesan cheese.
11. . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.
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