Sometimes it’s worth making
Cut the eggplant lengthways into
Meanwhile, set a griddle pan over a high heat, lightly brush with oil and cook the zucchinis until tender and charred. Set aside. Brush the griddle with more oil and cook the yellow capsicums in the same way, setting them aside separately to the zucchini. Repeat with the eggplant.
For the onion layer, heat the olive oil in a pan and cook the onions for 5 minutes, or until very soft. Add the garlic and cook for 3 minutes more. Stir in the tomato paste, vinegar and
For the passata layer, simmer the passata, the remaining sugar and
To assemble, lightly oil a
When ready to serve, invert the tin onto a serving plate or board, lift off the tin and carefully peel away the plastic wrap. Slice and scatter with basil leaves to serve. Delicious served with non-dairy sour cream and country-style bread.
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