Mediterranean soffritto veggie gratin
SERVES 10 MINS
COOK 50 MINS
200g soffritto passata
150g trimmed courgette
150g trimmed aubergine 100g trimmed red Romano pepper 85g cherry tomatoes
½ tsp dried oregano
½ tsp dried thyme 15g cheese, finely grated 25g watercress leaves, to serve
Preheat the oven to 200C/gas 6. Pour half of the soffritto passata into the bottom of a small ovenproof dish.
Cut the courgette and aubergine into 5mm slices, halving the aubergine slices if large. Cut the pepper into strips. Arrange attractively over the sauce, then halve the cherry tomatoes and scatter over the top.
Season with salt and pepper, then pour over the remaining soffritto passata. Sprinkle with the dried herbs, then cover with foil and bake in the oven for 30 mins.
Remove the foil, sprinkle over the cheese and return the gratin to the oven, uncovered, for a further 10-15 mins, until softened and bubbling and the cheese is golden. Serve with the watercress leaves. Per Serving: 120 cals, 5g fat (2g saturated), 12g carbohydrates
PREP Serve as a side for chicken or grilled fish. Soffritto is the base to many Italian recipes – it’s a mixture of chopped vegetables that have been slowly fried.