Come home late and the cupboards are bare? This easy vegetarian meal is whipped up from remarkably few ingredients. The result is flavour-packed and satisfying.
In a large frying pan, fry the courgettes in the olive oil on a medium heat for approx 15 minutes until golden and crispy. Remove with a slotted spoon and place on a plate.
Over a moderate heat, cook the onions with the sugar in the same pan that you cooked the aubergines for approx 20 minutes until soft and caramelised. Stir occasionally. Meanwhile place the potatoes in a large saucepan, cover with cold salted water, bring to the boil and cook for about 10 minutes. Drain and once they are cool enough to handle, slice in 1cm thick circles. Place in a large bowl and gently mix with the crème fraiche and thyme. Season with salt and pepper.
Butter a 2 litre shallow ovenproof dish and cover the bottom with half of the potatoes. Sprinkle over the onions with the courgettes and two thirds of the chopped Taleggio cheese. Cover evenly with the remaining potatoes and pour over the vegetable stock. Sprinkle the rest of the cheese on top and cook in the middle of a pre-heated oven at 210c for approximately 40 minutes or until golden brown. Allow to rest for 5 minutes out of the oven. Once ready spoon on a plate and serve immediately with a crispy green salad.
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