52 Recipes: Aubergine, tomato and courgette… medley, I suppose.
Last night I came up with the following, thinking of both Karen‘s ‘Pimp My Menu‘, and the 52 Recipe thing I am having a go at:
I Just Can’t Call It A Medley
Ingredients
A slug of olive oil
An onion, chopped vaguely
About half a bulb of garlic (oh yes – we likes garlickyness, we does)
One large aubergine, diced roughly
One large courgette, ditto
A tin of tomatoes
A stockcube (Kallo, in our case)
A small glass of ginger wine
A large sprinkling of fresh thyme
Then…
Chuck the onions and garlic in a reasonably capacious frying pan with the oil, and fry them until they’re, well, fried. Add the aubergines and give them a few minutes’ head-start on the tomatoes, which go in next, together with the thyme and the stockcube. Poke that lot around for a few minutes, and then whack the ginger wine in. (I think a spoonful of honey and some ginger cordial would do this quite nicely, likewise sweet white wine and dried ginger, or preserved ginger plus sauce. I also think that mushrooms would be a rather nice addition.) Sizzle that lot up for a few minutes, then sling in the courgettes for about three minutes, depending on how crunchy you like ‘em (we basically eat them hot, but not cooked), before popping it into large bowls and scoffing the lot.
I need to develop a larger aubergine repertoire; normally, they’re stuffed with mushrooms and cheese, or part of Moussaka, but this was nice because it was quicker by far than either of these. Next up: aubergines parmesan, courtesy of Cranks.
No slugs for me, thanks!
Reads a bit like ratatouille, to me. Mmm-mm yum! Cubed aubergine is good in stir-fries, too. That’s super-quick.
Ha! Call yourself a vegetarian (well OK, you don’t actually, but still I say ha! {largely because I can and I like to from time to time}). I seem to remember eating a rather nice steak thing with the above concoction, of which no mention is made. Surely you must lose your involuntary vegetarian status for this? Perhaps you will even stop looking like a vegetarian.
It was a very nice dinner – all tangy and chilli-ish. We appear to have a carrier bag of 4 year-old chillis left in the freezer, so maybe someone out there has a delicious chilli recipe involving about 400 of the little bleeders, perchance?
Cheerio.
chilli jam?