Served 3.5 as a side dish
1 small aubergine, diced into 1cm cubes
2 medium-large tomatoes, diced into 1cm cubes
1 small onions, diced into reasonably large pieces – about 1cm cubed
1 large red pepper, diced into 1cm cubes
2 cloves garlic, crushed Olive oil
Chopped oregano – leaves from a couple of sprigs, chopped
Fry the onion and garlic till soft then add the rest of the veg, diced into equally sized pieces. I was basically aiming for the same quantity of each veg, so start with your aubergine and attempt to match. Stir through the herbs and a dash more olive oil and simmer on a really low heat for as long as you have – a couple of hours at least.
I did it in the Aga simmering oven, where, I saw on Facebook, a friend used to keep their baby lamb as a child. Either it really is a very cool oven or that baby lamb was beautifully slow cooked. Or both.
We had ours with roast lamb (which the last story makes me feel a little queasy about) and had there been any leftovers, I planned to give it to Bert for lunch with some alphabet pasta in some sort of homage to tinned seventies childhood food.