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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A gorgeous vegetarian tapas dish. Serve with fresh crusty bread Ingredients:
• 350ml/12fl oz extra virgin olive oil |
• 400g/14oz potatoes, thinly sliced |
• 400g/14oz aubergines, sliced lengthways into 1cm/1/2in thick slices |
• 400g/14oz green peppers, quartered, seeds removed |
• 2 garlic cloves, sliced |
• 500g/1lb 1oz tomatoes, peeled, roughly chopped |
• salt and freshly ground black pepper |
• 200g/7oz manchego cheese, grated |
Directions:
1. • Heat some of the olive oil in a large frying pan and fry the potato slices, in batches, for 4-5 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
2. • Add a little more oil and fry the peppers in the same pan for 5-10 minutes, or until softened. Remove from the oil with a slotted spoon and drain on kitchen paper.
3. • Add a little more oil and fry the aubergines in the same pan, in batches, for 4-5 minutes, or until cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
4. • Add the garlic and chopped tomatoes to the same pan and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper.
5. • Preheat the oven to 180C/350F/Gas 4.
6. • Layer the aubergines, potatoes and peppers in a large casserole dish and then spoon over the tomato sauce. Sprinkle over the manchego cheese and bake in the oven for 15 minutes, or until bubbling and golden-brown.
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