Serves 4 as a starter. Or serve with pasta and turn it into a main dish.
4 garlic cloves, finely chopped
8 ounces eggplant, cut into 1-inch cubes
8 ounces small zucchini, sliced 1/2-inch thick
8 ounces cherry tomatoes, left whole
8 ounces onions, in fairly thick slices
A few basil leaves, torn
salt and pepper
1. Place 4 small pans over medium heat and cover the base of each with a little olive oil.
2. Add one clove of chopped garlic into each pan, and then add one of the four vegetables into each pan. The eggplant takes a little bit longer than the others, so add that first.
3. Cook the zucchini until tender, then turn up the heat a little to brown them lightly.
4.The eggplant, when finished, should be completely soft and tender, almost creamy.
5. The tomatoes should be wrinkled and sweet, but still just baout holding their shape.
6. The onions should be soft, sweet, and lightly carmelized.
8. Season the vegetables toward the end of cooking and remove each pan from the heat when you are happy with it.
9. When all the vegetabels are ready, toss them gently together in a large pan and heat through for a few minutes, then add the torn basil leaves.
*This recipe comes from Hugh Fearnley-Whittingstall's The River Cottage Cookbook