Luffa, tomato and basil gratin
1 medium onion, sliced 2 tbsp olive oil 450g sliced luffa 1 large garlic clove, chopped 2 large tomatoes, sliced 6 large leaves of fresh basil 2 tbsp fine breadcrumbs 2 tbsp grated Parmesan
Soften the onion in the olive oil in a saucepan. When transparent, add the sliced luffa and garlic and cook until just tender. Add the tomatoes, some salt and pepper and the chopped basil, and simmer until the tomatoes are soft. Transfer the vegetables to an oven dish. Combine the breadcrumbs and the Parmesan and sprinkle on top. Heat the dish through in the oven or under a grill until the topping is lightly browned.
Jenny’s tip: you can convert this dish into a typical Mediterranean ratatouille by adding sliced peppers and aubergines.