White marrow can be hard to get though, and it already includes normal substitutes – you can skip it and use a bit more of other vegetables or add another root vegetable of your preference.
Ingredients:
- aubergine – two medium size
- white marrow (also known as winter squash in some countries) – equivalent amount, typically 3-4 pieces
- 1 medium size courgette
- 2-3 red onions
- 4-5 medium sized potatoes
- 3-5 cloves of garlic, optional
- good quality olive oil, up to virgin grade
- 2-3 tablespoons of harissa
- 1 can chopped tomatoes or passata
- good quality oregano
- salt
- pepper, optionally
Method:
- chop up all vegetables, I tend to slice them into about 1,5cm thick slices and then into quarters
- if using, crush the garlic
- put all the chopped vegetables in a bowl, drizzle with olive oil, sprinkle with salt, papper and add harrissa. Mix throughly
- put half of the vegetables in one layer in a baking dish, and cover with half the tomatoes or passata. Then add another layer and the rest of the tomatoes
- Bake for at least 45 minutes in 180C, or until the vegetables are tender but retain some bite. Potatoes are the best vegetable to test. In some cases I had to bake the dish for over an hour, particualarly if I was lazy with chopping
- The recipe lends itself to substitution and using other vegetables as well, I particularly do enjoy celeriac root or swedes (turnip). Harder vegetables like celeriac need to be chopped a bit more thinly to allow for uniform cooking
Notes: the quality of oregano will shine through in this dish, given it’s the only aromatic herb used. I tend to get mine directly from Cyprus via a good friend or when visiting. It will make a difference compared to store-bought stuff.