this is a really versatile dish…sometimes i’ll have it for breakfast, with sourdough to mop the sauce…at dinner, i’ll serve it family-style alongside couscous and hummus…other times, i’ll add it to spaghetti for a lovely quick meal…how do you eat yours?…
Mindful factors | budget-friendly | quick & easy | 25 minute meal | healthy | plant-based | dairy-free | refined-sugar free
Prep | 10 mins
Cook | 15 mins
Serves | 4
INGREDIENTS
2 aubergines, grilled then diced
chopped veg, grilled:
⁃ 1x pack of 3 mixed peppers, cored then diced
⁃ 250g cherry tomatoes, halved
⁃ 250g closed cup mushrooms, halved
⁃ 1tbsp olive oil, to drizzle
sauce:
⁃ 1x 400g tin of chopped tomatoes
⁃ 1x 400g tin of barlotti beans
⁃ 3tbsp tomato purée
⁃ 1 heaped tsp of oregano
⁃ 1 bay leaf
⁃ salt and freshly ground black pepper, to season
⁃ 100ml of cold water, to thin the sauce (optional)
garnish:
⁃ a drizzle of extra virgin olive oil
⁃ 30g vegan feta, crumbled
METHOD
⁃ Add some foil to your cooker grill plate then scatter over with the chopped veg and a drizzle of oil. prick the aubergine all over and add too. grill for 15 mins, or until the aubergine is soft
⁃ while the veg is grilling, add the sauce ingredients to a medium pan, bring to the boil then simmer until the grilled veg is ready
⁃ once cooked, allow the aubergine to cool a little then slice in half and make three or four cuts lengthways in each half (you’re aiming for 1cm wide strips), peel away the strips and dice them. add to the sauce with the rest of the grilled veg and stir well
portion into individual ramekins, add a drizzle more oil and dot with crumbly vegan feta…absolutely delicious – enjoy! x
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