This was so easy a 2 year old - or a husband - could do it. I got a punnet of organic English tomatoes from M&S, and roasting them, with aubergine chunks, cumin and olive oil, is much the best way to flatter their rather exiguous flavour at this time of year. The recipe calls for 180ml of olive oil in total, which is just too calorific for us, so I used much less - probably in the region of about 70ml which was plenty. We have left-overs to take to wok too. Hurrah! Thrifty and tasty - leave the ham out for a perfect veggie - indeed, vegan - dish (although the saltiness of the ham added a delicious extra dimension). Served with olive ciabatta to mop up the copious juices, it was a lovely, easy supper.
This looks terrific. I have yet to cook her recipes. I must start!
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