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A cousin of Ratatouille popular on the island of Majorca.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 people:
Aubergines - totalling about 400-450g/14oz-1lb in weight, cut into 1cm thick slices; medium firm aubergines are better than larger soft ones -
6 tablespoons (90ml) Olive Oil -
1 big Red, and 1 big Yellow Pepper - seeded and thinly-sliced -
500g/1lb 2oz big waxy Potatoes (such as Nicola's or Charlotte's), peeled and cut into 1cm thick slices -
1 big Onion, finely-chopped -
a big pinch of dried Oregano -
a small pinch of dried Thyme -
500g/1lb 2oz Plum Tomatoes, skinned and chopped -
Salt and freshly-ground Pepper -
A few fresh Thyme sprigs to garnish (optional) -
30g/1oz Butter, at room temperature
1. Pre-heat the oven to 180ºC/350ºF/Gas 4; and pre-heat a grill. Reduce this temperature a little, if you have a fan oven.
2. Brush the aubergines with a little oil and grill for about 3-4 minutes on each side until soft; set aside.
3. In a frying pan, heat a little more olive oil and fry the pepper slices until starting to soften, then transfer them to a plate with a slotted spoon – leaving as much oil behind as possible.
4. Add the potatoes to the pan in batches and fry until golden on both sides – adding more oil if necessary.
5. Drain off any excess oil, and set aside.
6. In a new pan – add a little olive oil, then add the onions, oregano and thyme, and gently fry for about 10 minutes, stirring occasionally.
7. Add the tomatoes and cook until the sauce has reduced and thickened – season to taste.
8. Butter an oven-proof dish. Place a third of the potatoes in a layer over the bottom of the dish, then season with sat and freshly-ground pepper.
9. Scatter over half the peppers, then add a layer of aubergine slices and spoon over half the tomato sauce.
10. Repeat the layers once more, then finish with a layer of potatoes.
11. Cover with foil and bake for 30 minutes.
12. Remove the foil and bake for a further 20 minutes.
Leave to rest for 10 minutes before serving, garnished with sprigs of fresh thyme or oregano if you have some.