So those of you that have found my facebook page will know that I cooked one of my FAVOURITE comfort food recipes the other day. I can’t help being greedy with this one and although my eldest son likes it, it tends to be devoured mostly by me!
It really is ridiculously easy to make and is very filling (and good for you)!
Prep time – 15 minutes
Cooking time 1 ½ hours – but very hands off, so you can carry on with whatever other hustle and bustle is going on at dinnertime without any difficulty.
Preheat oven to 425oF/ 2400C/ Gas mark 9
Serves 6 (or 4 greedy people)
224 KCal per serving (18g fat – 3g saturated fat)
400g/ 14oz Red Peppers, seeded and roughly chopped
700g/ 1 1/2 lb Eggplant (Aubergine), cut into chunks
450g/ 1lb Onions (I ALWAYS use red onions but you can use either).
4 or 5 garlic cloves, unpeeled and left whole
150ml/ ¼ pint Extra Virgin Olive Oil
2 tsp Fennel seeds
400g tin of chopped tomatoes (or 200ml passata if you prefer)
Sea Salt & Black Pepper to season
Put Peppers, aubergines/ egg plant, onions, garlic, oil and fennel seeds into a roasting tin. Season with sea salt and pepper and toss together. I find the easiest way to do this is with my hands otherwise it ends up all over the floor!
Transfer to the oven for 30 minutes. Try to open the oven at least once to toss the vegetables and cook until they are a little charred and beginning to soften.
Stir the tinned tomatoes (or passata if you chose this instead) thorugh the vegetables and put the roasting tin back in the oven for 50-60 minutes.
Remove from the Oven, Serve and Enjoy!
I love this one because I can go back to the fridge when I am just a little bit peckish (regularly these days), and fill a ramekin with it or a small bowl, heat it up in the microwave for a minute and hey presto - a filling snack that I don't have to feel too guilty about ;-)
Let me know what you think!
Do you have any favorite comfort food recipes?