Tuesday, 16 August 2016

Grilled Vegetables in Passata

Grilled Vegetables in Passata 

1 aubergine (about 500g), cut into cubes
1 large courgette, cut into rectangular pieces
Vine-ripened tomatoes
1 large red onion, quartered
1 lemon, quartered
Olive oil, to grill
3 tbsp olive oil
2 celery sticks, finely diced
1½ tsp chilli flakes (optional)
20g pickled garlic
40g capers
40g black and green olives, stoned 
1 tbsp sugar
1 tsp chopped anchovies
150ml passata

Lightly salt the aubergine, courgette, tomatoes and onion. 
Drizzle with olive oil and place them onto a baking dish along with the quartered lemon
Grill the vegetables for about 25 minutes in 200C oven

Heat the olive oil in a pan.
 Fry the celery with a pinch of salt until soft and beginning to colour, then stir in the chilli. 
Stir in the pickled garlic, capers, olives, sugar, anchovies and passata, and bring to the boil, 
reduce the heat and simmer for about 30 minutes 
check the seasoning
then add the grilled vegetables.
Take off the heat and serve.


  1. by only looking at the pictures, nampak macam Ratatouille eh. :)
    anyway, love your pictures.

    1. hi Boadicea3011,
      The ingredients may be quite similar, although there are additional ingredients in my dish, but the cooking method is not the same. Ratatouille is a vegetable stew; the ingredients were cooked together. It may take longer to have the vegetables grilled individually, but it's definitely more flavoursome.