Name: Ratatouille in a Pork case
Yield: Serves 6–8
Ingredients: sea salt and freshly ground black pepper; 1 tsp egg, beaten; 2 peppers, 1 green and 1 red, seeds and stems removed and roughly chopped; 680 g pork mince; 3 tsp wholegrain mustard; 1 tsp onion, roughly chopped; 350 g fresh plum tomatoes; 80 g wholemeal flour; 1 tbsp tomato purée; 2 tsp garlic cloves, crushed; 2 tsp caster sugar; plain flour, for dusting; butter, for greasing; 2 tbsp olive oil; 1 aubergine, halved lengthways and thinly sliced

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

This intrigued everyone when I first presented it and now I am intrigued, as I can’t remember how I came up with it! But thank goodness I did.

Ingredients

1 aubergine, halved lengthways and thinly sliced
sea salt and freshly ground black pepper
350 g fresh

Main course

Method

Cover the aubergine in salt. Set in a colander over the sink for 30 minutes. Rinse thoroughly and pat dry. Make a small cross incision in each tomato and cover with boiling water. Leave for 1–2 minutes, then drain, remove and discard the skin and roughly chop the flesh.

Heat the oil in a large sauté pan over a medium heat. Stir in the aubergines, peppers and onion and fry until soft. Ad

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Ingredients

Method

Part of