Roastnewpotatoeson
gardenherbs
SERVES 4-6PREP AND COOK TIME 1 HOUR
750gsmallnewpotatoes
4 sprigsrosemary
6 sprigsthyme
6 bayleaves
15 largegreenolives
2 tablespoonsextra-virginoliveoil
1 Putpotatoesintoa largesaucepan
andcover with cold water. Bring to boil
overhighheat;cookfor 10 minutes.
Removefromheat,cover, set aside for
10 minutes.Drain.
2 Preheatovento200°C(180°Cfan-
forced).Linea smallroastingwithbaking
paper.Arrangeherbsandolivesin pan.
Addpotatoesand,usingthebackofa
largespoon,lightlysquashthem;drizzle
withoilandseasonwithseasaltand
freshlygroundblackpepper.Roastfor
40 minutesoruntilcrispandgolden.
Not suitable to freeze or microwave.French fare
Roastnewpotatoes
on garden herbsRatatouille
SERVES 6 PREPANDCOOK TIME
1 HOUR 30 MINUTES1 medium(300g) eggplant, cut into
2cmpieces
⅓cup(80ml)extra-virginolive oil
3-4garliccloves,sliced
1 medium(170g) red onion, cut into
eighths
4 medium(460g) zucchinis, cut into
chunks
1 medium(300g)fennel bulb,
choppedcoarsely
1 medium(200g)redcapsicum,
choppedcoarsely
3 freshlonggreenchillies,de-seeded
andcutintolongstrips
400gcanchoppedtomatoes
1 teaspoonsugar
¼cupcoarsely chopped flat-leaf parsley
1 bayleaf
4 sprigsthyme1 Preheatovento 200°C(180°Cfan-forced).
2 Puttheeggplantintoa largecolander
andsprinklewith2 teaspoonsofsea
salt.Leavefor 20 minutes, then rub dry
withpapertowel.
3 Heathalftheoliveoilin a largefrying
panandfrytheeggplantpiecesuntil
goldenandtender. Transfer to a large
mixingbowl.
4 Heatremainingoilin fryingpan;add
garlic,onions,zucchinisandfennel.Cook
for 10 minutes;addcapsicumandchillies.
Cookfora further2 minutes;transfer
toa mixingbowl.Stirtocombine;
transfertoa 6-cup(1½ litre) ovenproof
bakingdish.
5 Returnfryingpantoheat;addtomatoes,
sugar,parsleyandbayleaf.Cookfor
5 minutesandseasonwithfreshlyground
blackpepper.Poursauceoverthe
vegetablesandtopwiththethyme sprigs.
Bakeratatouillefor 40 minutes.
Not suitable to freeze or microwave. FRANCE PHOTOGRAPHY BY GETTY IMAGES.116 The Australian Women’s Weekly|OCTOBER 2019