[eggplants], cut into cubes
three red peppers [capsicums], sliced
½ cup (125 ml) olive oil
salt and freshly milled pepper
a few sprigs of thyme
a few needles of fresh or dried rosemary
Set the oven temperature to its highest setting (mine goes up to 260 °C). Arrange the vegetables in three separate stripes [see left] in a deep metal roasting dish. Trickle the olive oil over the vegetables, rubbing with your fingers to ensure that every piece is glossed with oil, and season well with salt and pepper. Top with a few sprigs of thyme and the rosemary needles. Put the dish into the blazing hot oven and roast for 15 to 20 minutes, or until they are just beginning to blacken on the edges. Now turn the oven down to 180 °C and bake the vegetables for another 15 minutes, or until they are soft.
three cups (750 ml) plump, ripe cherry tomatoes, halved
12 courgettes, thickly sliced
6 cloves fresh garlic, peeled and thinly sliced
a handful of fresh basil leaves, torn into small pieces
2 Tbsp (30 ml) olive oil
Put all the ingredients into a bowl and toss well to combine. Remove the roasted vegetables from the oven, and tip in the new raw ingredients. Stir well to combine.
Put the dish back in the oven and baked for about 25 minutes, or until the cherry tomatoes have just started to collapse and the courgettes are tender. In the meantime, make the tomato sauce.
2 Tbsp (30 ml)
2 fat cloves fresh garlic, peeled and crushed
two tins canned Italian tomatoes, and their juice, roughly chopped
4 big, ripe tomatoes, cut into small chunks
1 tsp (5 ml) white sugar
1 bay leaf
a sprig of thyme
salt and freshly milled black pepper
Heat the olive oil in a saucepan and add the garlic. Fry gently, but don’t allow the garlic to brown. Now tip in all the remaining ingredients. Simmer over a very low heat for about 30 minutes. If the sauce seems lumpy, give it a light blitz with a stick blender (but remember to remove the bay leaf and thyme sprig)
A handful of fresh basil, torn
Remove the vegetables from the oven. Tip the hot tomato sauce over the veggies, add the torn basil leaves, and toss to combine. Adjust seasoning, adding more salt and pepper if necessary, and return to the oven for ten minutes.
Serve hot or, even better, just warm.
Excellent with a crumble of feta cheese, over a tangle of pasta, or warm on bruschetta. Or on its own, with a few rocket leaves.
Serves 4 as main dish, 6-8 as a snack on bruschetta.
Michael’s wine recommendation – CLICK HERE
Glenelly The Glass Collection Cabernet Sauvignon 2012
Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review. Always on the look out for low carb dishes, she has latterly come up with some stunners. When she is not in her kitchen Jane-Anne runs one of South Africa’s most successful food websites and Facebook page – http://www.whatsfordinner.co.za/
CLICK HERE to go to her website.