This was made late last night, when I got home from holiday and realised that I didn't have half the food in the house that I thought I had. It was a bit of a rushed job, but the result was surprisingly good. The mint makes it reminiscent of food I've had in a Turkish restaurant. I didn't have any dill, but that would have tasted good in this dish too.
Serves 2-3
1 medium onion
2 cloves garlic
olive oil
1 medium aubergine
1 medium courgette
1 large head fennel
1/2 red pepper
6oz frozen broad beans
1 tsp dried mint
salt & pepper
20z mature cheddar cheese
1. Chop the onion and garlic, and gently fry in the olive oil until softened.
2. Slice the aubergine, courgette, fennel, red pepper and add to the pan together with the broad beans.
3. Put a lid on the pan and cook all the vegetables until tender, stirring frequently.
4. When the vegetables are nearly done, add the mint and seasoning.
5. Transfer to an oven-proof dish, sprinkle over the grated cheese, and put in the oven at gas mark 5 until the cheese is nicely melted
