Maralyn wrote:
>
> Hello everyone,
> I have been experimenting recently with readymade meals and trying to
> reproduce them at home from the packet ingredients.This one worked out
> well.
>
> 1 Aubergine/egg plant
> 1 Courgette/zucchini
> 1 Large Red Onion
> 1 Yellow Bell Pepper
> 1 Red Bell Pepper
> Several Garlic Cloves (to taste)
> You can also add any vegetables of your own choice.I put in a couple of
> tomatoes and mushrooms.
>
> Slice the egg plant into approx 1/4 inch circles then halve or quarter
> them.Slice zucchini into circles or chunks.Cut onion and bell peppers
> into chunks.If using cut tomatoes into wedges and add small whole
> mushrooms.
> Spray a large flat bottomed pie dish with lite spray(I used 2 smaller
> dishes as I didn't have a large one I think the veg do really need to be
> spread out)Add all the vegetables and as many garlic cloves as you
> enjoy.
> Place in oven at 190c/375f/gas mark 5 while you make the sauce.
> In a bowl place half of a 350g jar/packet of lite tomato pasta sauce of
> your choice (or preferably make your own)add 1 tablespoon each of
> balsamic vinegar, white wine vinegar, lemon juice.Add 1 teaspoon each of
> dried basil, oregano, turmeric, garlic puree. Add 2 generous teaspoons
> of wholegrain mustard.Add salt and black pepper to taste.Mix all
> ingredients together..
> Remove vegetables from oven and stir in the sauce.Place back in oven and
> cook until they are at a consistency that you like.I like mine faily
> "mushy" so I leave them in for a good hour.Stir them ocassionally to
> prevent burning and to spread sauce evenly.
>
> Serve over couscous (I have tried rice but personally I prefer the
> couscous)
> This makes 2 generous servings and sometimes depending on the size of
> the vegetables there has been enough of the veg mix to have with salad
> for lunch next day.
> I used a packet couscous which might be a little too high in % of
> fat.One of the ones I used was Lemon and Coriander(cilantro ?)flavour.If
> someone could tell me how I might reproduce this flavour I would be most
> grateful.
> Regards
> Maralyn
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