A recipe!!!!!

I am so excited to share this recipe with you.  It came upon me in a flash of food brilliance and I'm soooo stoked. My apologies for the photo's that don't really do the veggies justice.  The meal is a vegetarian supper that could so easily be made vegan by simply switching the butter with olive oil (or your oil of choice).   

What you need:

1 large carrot

1 brinjal/aubergine/eggplant

1 medium sized sweet potato

4-5 ripe tomatoes

1/2 a green pepper

1/2 a punnet mushrooms (I used button, but would love to try it with brown mushrooms)

3 large garlic cloves

4 tbsp butter

 2tbsp water

Preheat your oven at 200C/ 392F (ok, that is the direct conversion on my phone.)

 Slice your brinjal and cover liberally with salt.  Leave it in a colander in the sink.

Slice the sweet potato and layer the bottom of a roasting pan. 

 Cover the sweet potato with slices of tomato and finely grated carrot.  The photo is not quite right, because it should be tomato then carrot.  

Put in the oven.

 At this stage you are going to slice the rest of your vegetables.  The sweet potato, tomato, carrot forms a type of base.  The flavours also marry well.

Before you take out the dish go over to the sink.  You need to rinse the brinjal of the salt.  This brinjal will absorb lots of water so you are going to need to squeeze it.  Literally take the brinjal and put it in your hand and squeeze.  The colour will change slightly.  The reason for salting the brinjal is too leach its of the sharp, unpleasant tasted.  

The next layer will be green pepper and then brinjal.

Now cover with your mushrooms, then your finely chopped garlic.  Season with salt and pepper and herbs of your choice (I used Italian herb mix.)  Pour the 2 tbsp of water around the edges of the pan.  Blob the butter on top of everything and put it back in the oven.

This is the end result, I must be honest the picture is not mighty appealing to me, but please trust me and try it.  It is sooooo good, even Alexander loved it!  If you have no issue with cheese you could cover it with that  after adding the garlic.  I would forgo the butter if you did this.

I hope you enjoy this.  Its yum and good for you.  

Much love 

Philippa

Oh and I made chocolate and orange marmalade cupcakes today!  Will perfect the recipe and then post it.