This is my “light” version of the traditional Indian curry. Ordinarily, it is very hot and full of spice. But here I gave it that Mediterranean twist, adding zucchini, eggplant, cherry tomatoes, different colours of capsicum. The local flavour came from finely-chopped potatoes and cauliflower.
All the veggies were mixed and sautéed in a pan with just a tablespoon of oil. At the same time, I sprinkled some red chilli flakes and tabasco to give it some tang.
The concoction was thrown into a glass dish, sprinkled with a little grated cheddar cheese and put into an oven at low temperature for 30 minutes.
We had it with bread but it goes very well on its own.
Try it out.