1medium auberginesliced into 12 large slices and halved
1onionpeeled, quartered and leaves pulled apart roughly
1orange or red pepperdeseeded and roughly chopped
2courgettestrimmed and cut into wedges
400gcan chopped tomatoes
3tspfresh oreganoor 2tsp dried
2clovesgarlicpeeled and chopped
6medium potatoesunpeeled and thickly sliced
Salt and freshly ground black pepper
Instructions
Set the oven to gas mark 6 or 200°C. Put a roasting tin in the oven to heat up. Add the oil and toss the aubergine, onion, pepper and courgettes in the oil, in the hot tin and roast for 10 mins.
Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.
Notes
This could be cooked on the hob, for about an hour. If the sauce looks as though it’s disappearing, mix some tomato ketchup with a little hot water and stir it into the vegetables.