Harissa Aubergine + Pisto Traybake

Pisto is a Spanish vegetable stew a bit like ratatouille, made with tomatoes and aubergines. It lends itself perfectly to cosy, autumnal tray bakes and we love the warming kick of harissa.

Ingredients

-1 servings+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F fan.

   
2. 2

   Add the courgettes, onion and bell peppers to an approx. 33cm x 22cm (13”x9”) roasting dish. Drizzle the veggies with olive oil and season with salt and pepper.

   
3. 3

   Then slice the aubergines in half lengthways and criss-cross the flesh. Rub the flesh with some olive oil and season with salt and pepper and place them in the baking dish. Roast the veggies for 20 minutes.

   
4. 4

   Once finished roasting, remove the aubergine halves from the baking dish and leave them to one side. Stir the garlic, tinned tomatoes, sugar, rosemary and 1 tablespoon of the rose harissa paste into the dish with the other veggies. Then rub 1 tablespoon of rose harissa paste all over the aubergines and add them back into the roasting dish and roast everything for another 20 minutes.

   
5. 5

   In a small bowl combine the remaining 1/2 tablespoon of rose harissa paste with a drizzle of oil, then when everything has finished cooking spoon it all over along with the yoghurt.