This is based on a party starter where you bake tomatoes with garlic, herbs, olive oil and rounds of soft goats cheese to a melting deliciousness. Served with chunks of bread to dip into and enjoy.
But it was last Friday night after a long hard week. I’m was exhausted. I wanted some thing wholesome. No meat but goats cheese, chickpeas or just veg?

1 Aubergine
1 courgette [zucchini]
1 small red pepper
2 small/medium red onions
4 large cloves of garlic
500ml Passata
6 sundried tomatoes
8 pieces of dried porcini mushrooms
1 can of chickpeas
3 table spoons sliced black olives
4 large potatoes
1 teaspoon dried thyme
1 teaspoon oregano
1 tablespoon of olive oil
good grist of black pepper

Set oven to 200C.

Boil the kettle . Place the dried porcini mushrooms and sundried tomatoes into 300ml of boiling water from the kettle for 15 minutes.
Cube aubergine, courgette and pepper and place into a large deep casserole dish. Quarter the onions, crush the garlic and add them along with herbs to the dish mixing well to coat everything.
Add the passata and stir well.

Place in the oven and cook for 25 minutes.

Drain and reserve the liquid from the mushrooms and sundried tomatoes. Discard the mushrooms. Chop the sundried tomatoes.
Open the can of chick peas, drain and rinse.
Peel the potatoes and cube. In a bowl coat the potatoes with olive oil and grist of black pepper.
After twenty five minutes remove the vegetables, stir and add the chickpeas, reserved liquid, sundried tomatoes, black sliced olives. Stir once more. Place the potatoes on top of the dish and place back in the oven cook for a further 45 minutes or until the potatoes are cooked and nicely browned.

Vegetarian Friday night comfort cooking

Friday night one dish bake bliss.

Serve with a fresh green salad dressed with lemon juice and a splash of olive oil.