150 ml extra virgin olive oil
2 onions, chopped
4 garlic cloves, finely chopped
K teaspoon cumin seeds
2 medium aubergines, chopped into 1 cm cubes
6 tomatoes, skinned, deseeded and chopped, with the juices reserved
300 g courgettes, cut into 1 cm cubes
3 large roasted red peppers from a jar, cut into 1 cm cubes
1 tablespoon coarsely chopped fresh oregano,
plus extra leaves to serve
2 teaspoons sherry vinegar or red wine vinegar
sea salt and freshly ground black pepper
2 onions, chopped
4 garlic cloves, finely chopped
K teaspoon cumin seeds
2 medium aubergines, chopped into 1 cm cubes
6 tomatoes, skinned, deseeded and chopped, with the juices reserved
300 g courgettes, cut into 1 cm cubes
3 large roasted red peppers from a jar, cut into 1 cm cubes
1 tablespoon coarsely chopped fresh oregano,
plus extra leaves to serve
2 teaspoons sherry vinegar or red wine vinegar
sea salt and freshly ground black pepper
method
1. Heat half the oil in a heavy saucepan, add the onions and garlic and fry over medium heat for 5 minutes until softened. Remove to a bowl. Increase the heat, add the remaining oil, cumin and aubergines, stir until they take up the oil and soften slightly, then add the tomatoes and their juices. Simmer until the mixture starts to thicken.
2. Fold in the courgettes, peppers and chopped oregano, season with salt and pepper and simmer gently, uncovered, until soft. Fold in the vinegar and serve hot or cold with the oregano leaves sprinkled over.
Note Traditional versions of this recipe often cook the vegetables to form a thick sauce, but I prefer them to keep their shape.
2. Fold in the courgettes, peppers and chopped oregano, season with salt and pepper and simmer gently, uncovered, until soft. Fold in the vinegar and serve hot or cold with the oregano leaves sprinkled over.
Note Traditional versions of this recipe often cook the vegetables to form a thick sauce, but I prefer them to keep their shape.
serving amount
serves 4 - 6
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