CIAMBOTTA

This is a Neapolitan version of ratatouille, which can be served as an antipasto or with pasta or polenta

Ciambotta

Serves 4

Dietary: Vegan, Wheat Free

Ingredients:

• 1 large aubergine, chopped

• 2 red peppers, chopped

• 2 medium courgettes, chopped

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 4 large tomatoes, peeled and chopped or 1 x (400g) tin Italian tomatoes

• 1 tsp sugar

• 4 tablespoons olive oil

• a handful of basil leaves, torn

• 1 tsp dried oregano

• salt and freshly milled black pepper

• a handful of capers

Method:

1. Preheat the oven to 200C/Gas6.

2. Roast the aubergine and red pepper in the pre-heated oven with 3 tablespoons of olive oil for 30 minutes. Stir a couple of times to stop the vegetables sticking.

3. Gently fry the onion until soft in the remainder of the oil in a large saucepan until soft.

4. Then add the roasted peppers, aubergines and courgettes and quickly stir-fry.

5. Next add the tomatoes, half the basil, oregano, sugar and season with salt and pepper, stir once really well, then simmer very gently, covered, for 15 minutes.

6. Check the seasoning and cook for a further 10 minutes with the lid off.

7. In a frying pan heat a little olive oil and then add the capers. Fry until they open out and then sprinkle on top of the Ciambotta.

8. Serve either warm or cold with the rest of the basil scattered over.