I decided to give it a formal title, after one of the main ingredients (it was going to be Sir Alan, but it's a very lovely dish - and I find Sir Alan neither lovely nor a dish).
Aubergine is one of my very favourite ingredients at the moment. Some people hate it, but I think if cooked well it has a lovely smokey flavour and is a really flexible ingredient. If you still really hate Aubergines...then why not try this...
How damn cute is he?! Plus it was World Penguin Day on Friday so this could be the way to celebrate it. This lovely little penguin aubergine is from the first European vegetable carving competition in 2011 - I didn't know this existed until today but it is now my favourite competition. Does vegetable carving count as a way to reduce waste?!
This is another use it all up type recipe - for vegetables I used aubergine and sweet potato. I would generally stick to including aubergine, but you could also add potatoes, carrots, peppers or squash. Some of those jarred chargrilled peppers would also be nice, and capers if you have them.
1 large or two small aubergines - chopped into chunks
2 sweet potatoes - peeled and chopped into chunks
Tbsp paprika - any type, or a combination of two
1 red onion or a couple of shallots - chopped finely
2 cloves garlic - sliced thinly or crushed
1 tin of tomatoes
Tsp tomato puree
Tsp sugar
Tin of pulses - chickpeas or cannellini beans work well
Handful of olives
Olive oil
tbsp capers (optional)
Chopped and creme fraiche to serve (optional)
Preheat the oven to 200 degrees. Pop the aubergine and sweet potato (plus any other vegetables) into a roasting tin and drizzle with olive oil. Into the oven until soft and the aubergine is starting to go slightly brown around the edges - probably around 30-40 minutes.
In the mean time heat a glug of olive oil in a heavy bottom sauce pan or casserole dish. Chuck in the onions and cook on a medium heat until they start to soften and go transparent.
Stir in the tomato puree, garlic and paprika.
I absolutely love the colour at this point. Paprika makes everything beautiful!
Cook this for 1-2 minutes.
Stir in the tinned tomatoes and sugar. Season.
Turn the heat down and cook the tomatoes for around 10 minutes. You can put the lid on or add some water if it looks like it's getting a bit dry.
Stir in the pulses, olives and capers (if you have them).
Once the roasted vegetables are ready, spoon them in and stir them in to the sauce. Cook for around a further five minutes.
Serve with quinoa, couscous, rice or pasta and garnished with a few fresh herbs if you have them, and a dollop of creme fraiche or soured cream.
Delicious!
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