20 May 2013
Written by Kath Irvine | Images by Kath Irvine
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This month I’m making you a delicious Autumn Lasagne. An inspired combination of excesses – excess milk led to a batch of ricotta; excess aubergine, zuchinni and peppers let to a batch of ratatouille … the rest is history.

Make a Ratatouille

1 onion
2 sweet peppers - deseeded
1 or 2 aubergine
2 or 3 zuchinni
Good Olive oil
Crushed garlic (about 3 fat cloves)
800g tomatoes – chopped ( cans will do)
1tsp tomato paste
1big tsp honey (almost 2 really)
1 tsp salt
1 cup basil leaves (leave them whole)

> Chop the onion, sweet pepper, aubergine and zuchinni into bite size pieces.
> In a large pan heat a few big glugs of olive oil. Cook the onion until just turning gold and add the garlic. Add the aubergine and cook till the edges start browning. Next the sweet peppers and cook for another 5mins. Add the tomatoes, tomato paste and honey.
> Cover the pan and simmer for 25 minutes.
> Add the zuchinni. Cover and cook for another 20minutes. Check the salt.
> Mix through the basil and season.

This bottles or freezes well. Bottled stuff is so useful after a day of distraction and “oh dear it’s 5 o’clock - what shall we have for tea?” Ratatouille goes famously with lamb, is perfect for pasta and baked potatoes or even Sunday supper on toast with cheese.

To make the lasagne

Put a film of hot ratatouille in the bottom of a dish. Lay lasagne sheets on top. Another thin layer of ratatouille, a scattering of ricotta (feta is also great) and a good grating of cheese. Carry on with a couple more layers (we like 4) finishing with cheese. Bake at 180 for 30 – 40 minutes until bubbling and golden on top.

Just heavenly teamed with a bowl of sweet and spicy mesclun to cut through the cheese.

In the Vege Patch
In the Orchard


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