Provençal Stuffed Patty Pan
- Details
- By Jo Ingleby
To prepare the patty pan cut a ‘lid' in the top, remove it with a teaspoon and scoop out as much of the flesh as you can. Discard the seeds then chop up the flesh that you have scooped out. Set the hollowed out patty pan and lids to one side.
Finely chop the onion and fennel and cook slowly in a splash of olive oil until they are soft. Halve the pepper and aubergine and dice half into 1/2cm cubes and thickly slice the rest.
Add the diced patty pan flesh, aubergine and pepper to the onions and fennel with the garlic and stir fry for 5 minutes, or until the aubergine is browned, with an extra splash of olive oil. Add the tomato purée and cook for a couple of minutes before adding the tomatoes, wine, oregano and olives and simmer for 20 minutes.
Meanwhile, layer the slices of aubergine and pepper into an oven dish and season with salt and pepper and a generous drizzle of olive oil. Place the hollowed our patty pan and lids on top of the peppers and aubergines and roast in the oven for 20 - 30 minutes.
Add the cooked bulgar wheat or lentils to the tomato sauce and stir in the basil. Taste and season with salt, pepper and maybe a little sugar. Remove the dish from the oven and carefully spoon the filling into each patty pan and replace the lid. Spoon any extra filling around the edges and then return the dish to the oven for a further 10-15 minutes.
Serve with a green salad and crusty bread.
