This can be served as a vegetarian dish as it’s delicious on it’s own but as we like to eat plenty of protein, I topped it off with some pan seared skinless Sea Bass fillets. It’s a really visual dish and really difficult to mess up but looks like you have been slaving away for hours!!
I cooked mine in a Tajine /Tagine (the traditional Moroccan serving dish) some people say you should only serve in it and not cook in it but mine (purchased from wonderful Lulu) goes straight in the oven and acts like a crock-pot. The unique shape keeps all the moisture in so it is great for veggie rich dishes. If you don’t have a tagine, don’t worry, a regular baking dish with tin foil on top will do the trick.
- Home made tomato sauce (a basic tomato, onion garlic, tomato paste sauce will do. If you really can’t face making one, and don’t keep any in the freezer, then you could use a tin of tomatoes and some herbs – You didn’t hear it from me)
- ½ a sweet potato
- 1 small egg plant
- 1 large green courgette
- 1 yellow courgette
- 3 Roma tomatoes (or other long shaped ones)
- 1 small onion
- 2 cloves of garlic
- A sprinkle of dried thyme
- Salt, pepper & olive oil
- Preheat your oven to 180 degrees C, then start by chopping you onion and garlic and laying it in the bottom of your tagine (or baking dish) the drizzle a little olive oil to help it from sticking to the bottom when serving. Spoon about 2 tablespoons of the tomato sauce over the onion and garlic.
- Slice the eggplant in thin 3-5m round discs and lay in a flat layer on top of the tagine.
- Next, slice the sweet potato into similar thickness round discs and layer it on top of the egg plant. Spoon another 2 tablespoons of tomato sauce on top.
- As these two take longer to cook you should place it in the oven with the lid on for 20 mins while you chop the remaining veggies.
- Slice the green courgette, yellow courgette and tomato into 3-5mm slices and when your sweet potato feels soft when poked with a knife, you can start to layer the slices in alternating colours on your dish.
- Repeat until you cover the entire area in a beautiful pattern then replace the lid and pop it back into the oven for a further 20-25 mins.
- Remove the lid of the tagine and switch over to grill/broiler for the last few minutes while you wash and dry your sea bass, season with black pepper and a dash of salt then pan sear it for 2 minutes on each side until golden…Enjoy 🙂