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Originally posted by Dinner
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Make the most of summer’s aubergines, tomatoes and peppers with this Spanish vegetarian dish. Serve with crusty bread and green salad.
Ingredients
350ml/12fl oz extra virgin olive oil
400g/14oz potatoes, thinly sliced
400g/14oz aubergines, sliced lengthways into 1cm/½in thick slices
400g/14oz green peppers, quartered, seeds removed
2 garlic cloves, sliced
500g/1lb 1oz tomatoes, peeled, roughly chopped
salt and freshly ground black pepper
200g/7oz manchego cheese, grated
Preparation method
1.Heat some of the olive oil in a large frying pan and fry the potato slices, in batches, for 4-5 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
2.Add a little more oil and fry the peppers in the same pan for 5-10 minutes, or until softened. Remove from the oil with a slotted spoon and drain on kitchen paper.
3.Add a little more oil and fry the aubergines in the same pan, in batches, for 4-5 minutes, or until cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
4.Add the garlic and chopped tomatoes to the same pan and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper.
5.Preheat the oven to 180C/350F/Gas 4.
6.Layer the aubergines, potatoes and peppers in a large casserole dish and then spoon over the tomato sauce. Sprinkle over the manchego cheese and bake in the oven for 15 minutes, or until bubbling and golden-brown.
Ingredients
350ml/12fl oz extra virgin olive oil
400g/14oz potatoes, thinly sliced
400g/14oz aubergines, sliced lengthways into 1cm/½in thick slices
400g/14oz green peppers, quartered, seeds removed
2 garlic cloves, sliced
500g/1lb 1oz tomatoes, peeled, roughly chopped
salt and freshly ground black pepper
200g/7oz manchego cheese, grated
Preparation method
1.Heat some of the olive oil in a large frying pan and fry the potato slices, in batches, for 4-5 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
2.Add a little more oil and fry the peppers in the same pan for 5-10 minutes, or until softened. Remove from the oil with a slotted spoon and drain on kitchen paper.
3.Add a little more oil and fry the aubergines in the same pan, in batches, for 4-5 minutes, or until cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
4.Add the garlic and chopped tomatoes to the same pan and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper.
5.Preheat the oven to 180C/350F/Gas 4.
6.Layer the aubergines, potatoes and peppers in a large casserole dish and then spoon over the tomato sauce. Sprinkle over the manchego cheese and bake in the oven for 15 minutes, or until bubbling and golden-brown.
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