Jamie Magazine
By Andy Harris
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About the recipe
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
Recipe From
Jamie Magazine
By Andy Harris
150ml extra-virgin olive oil, plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes, sliced
300g tomato passata
1 tablespoon dried oregano
2 tablespoons finely chopped flat-leaf parsley
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