Fill a large roasting tin with 2 aubergines, 3 courgettes, 2 red onions, 2 red peppers, a bulb of whole garlic cloves, 3 tins of tomatoes, a tin of tomato puree, about a third of a bottle of red wine, and several generous glugs of olive oil. Season, stir it around and roast in a hot oven until the vegetables are soft, caramelised and most of the liquid has evaporated.
Be prepared to wait about two hours for this.
When it is just about done, you can stick a few veggie sausages on top and cook them for a bit. When you know you have about 10 minutes to go, put slices of mozzarella on top too.
To prepare the garlic and chilli bread, mix garlic puree (two generous spoonfuls please) into a block of soft butter. Chop atleast 4 red chillies finely and mix them in. Daub the butter generously into the slits in the bread. Wrap it in foil and give it a good 20 minutes.
Serve with pasta and grate parmesan on top.
Fill a large roasting tin with 2 aubergines, 3 courgettes, 2 red onions, 2 red peppers, a bulb of whole garlic cloves, 3 tins of tomatoes, a tin of tomato puree, about a third of a bottle of red wine, and several generous glugs of olive oil. Season, stir it around and roast in a hot oven until the vegetables are soft, caramelised and most of the liquid has evaporated. Be prepared to wait about two hours for this.
When it is just about done, you can stick a few veggie sausages on top and cook them for a bit. When you know you have about 10 minutes to go, put slices of mozzarella on top too.
To prepare the garlic and chilli bread, mix garlic puree (two generous spoonfuls please) into a block of soft butter. Chop atleast 4 red chillies finely and mix them in. Daub the butter generously into the slits in the bread. Wrap it in foil and give it a good 20 minutes.
Serve with pasta and grate parmesan on top.
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