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Slice eggplants lengthwise, sprinkle with salt, and leave for 1 hour to draw out any bitter juices, then rinse well and pat dry. Slice onions into rings. Cut tomatoes in half and discard seeds. Cut the tomato-flesh into chunks. Peel garlic cloves and crush them.
Heat 2 tbs of olive oil in a saucepan and cook onions and garlic for 7 minutes until soft. Add tomatoes, bay leaf, rosemary sprigs, basil, salt and pepper then cook for 15 minutes - raising the heat to evaporate any excess juices.
Once cooked, remove from heat and let cool slightly.
Cut the red peppers lengthways (into four), discarding the seeds. Cut each zucchini into fine slices lengthways, discarding the outer slices. Brush eggplant, red pepper and zucchini with olive oil and grill on the grilling pan until cooked and marked.
Layer the eggplant with red pepper, tomato stew, more red pepper, eggplant and zucchini. Finish with a dollop of tomato stew, some crumbled goat cheese, a rosemary sprig and a leaf of basil.
Serve and enjoy hot or cold.
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