- one large tin of cherry tomatoes
- 1 medium eggplant, cubed
- red pepper flakes, 1/4 tsp
- evoo, enough to coat the eggplant
- salt, to taste
- one med courgette, sliced
- one small onion, diced
- one clove garlic, minced
- half a red pipper, diced (optional)
- Basil for garnish (optional)
- Parmesan (takes this meal to the next level)
Preheat oven to 425. Cube eggplant (peel if you want to, I like it both ways), lay out on a paper towel and sprinkle with salt. Let it rest for around half an hour, rinse and pat dry. This is to remove bitterness. Now toss on a pan with olive oil, red pepper flakes and a touch more salt.
Roast your eggplant for 15 minutes then go in toss them about and put them back in for about 10 mins. If adding red pepper throw it in with the eggplant in the beginning, they may get done a little earlier so check on them at the 15 min point, leave them to one side of the pan for easy access if you need to get them out.
Use a normal peeler to peel the courgette put ribbons to the side.
Dice onion, sauté, throw in garlic, sauté. Stir in cherry tomatoes. Let simmer for a few. Stir in your eggplant. Stir in courgette. Cook for 8-10 mins. Serve with parmesan and a salad.