An iconic French vegetable dish that captures the polish and restraint of French cooking – colourful, comforting, and served with polenta or pasta.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 medium aubergine
- 1 large courgette
- 3 Roma tomatoes
- 1 red onion
- 1 yellow pepper
- 2 tablespoons (30ml), plus 1/4 cup (65ml) Extra virgin olive oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced or pressed
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2x (400g) cans crushed tomatoes
- Coarse (kosher) salt
- Freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 tablespoons fresh basil, chiffonade
- 2 tablespoons fresh Italian (flat leaf) parsley, chopped
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Method
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1Slice the aubergine, courgette, tomatoes, red onion, and yellow pepper into thin slices, trying to keep all slices roughly the same size and thickness. Set aside.
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2Preheat oven to 180° C.
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3Heat 2 tablespoons (30ml) olive oil in the Le Creuset Cast Iron Signature Everyday Pan set over medium heat. When the oil is hot, add the yellow onion and red pepper. Cook until the onion is softened and starting to brown, about 5 minutes. Add the garlic and cook until the garlic is fragrant, about 1 minute. Add the oregano and thyme and cook 1 minute longer. Add the crushed tomatoes and stir to combine. Cook over medium heat, stirring often until the tomato sauce is slightly thickened, about 10 minutes. Season tomato sauce with salt, pepper, and sugar to taste. Remove pan from heat.
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4Arrange the sliced aubergine, courgette, tomatoes, red onion, and yellow pepper on top of the tomato sauce in a consistent pattern, starting at the edge of the pan and following the contour of the pan to form a spiral. Drizzle the remaining 1/4 cup (65ml) olive oil over the top of the vegetables and season with a generous pinch of salt and pepper.
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5Cover the pan with foil and place in preheated oven. Roast covered for about 40 minutes, until vegetables are slightly softened. Uncover and continue roasting until the vegetables on top are slightly browned, about 20-25 minutes longer.
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6Remove pan from the oven, and garnish with fresh basil and parsley for serving.
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