Well today has been a good one, ever closer to lighting that stove! I reckon the max temp today was 13 degrees although yet again Charlie insisted on going to a secondary school open day in t-shirt and shorts. I think the kid is in denial, he’s holding on to the summer holidays and it doesn’t look like he’s going to be letting go any time soon. Me, however, I am all over lighting candles, fluffing up my winter blankets and praying for snow!
I think children generally don’t like aubergines – they have that slightly odd texture, a combo of squeaky and rubbery. it can so often be cooked really badly.
This traybake is great as the aubergine becomes melty in the mouth and which child won’t eat meatballs.
You can serve this with pasta quinoa or brown rice.
The most awesome part is that you literally just bung everything into a large ovenproof dish, sprinkle olive oil liberally over the top. If you have come to the end of your jar of sun-dried tomatoes use some of that oil it’s delish.
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Cook for 45 mins
Preheat the oven to 190 degrees C
1 aubergine cut in to small cubes
Can of chopped tomatoes
1 tablespoon of capers
20 green olives
10 chopped sun-dried tomatoes
1 glug Balsamic vinegar
Big pinch of salt
Big pinch of pepper