Recipe - Provencal Gateau Of Sun Drenched Vegetables With Fresh Toma

1 Aubergine; banana cut or sliced up
20 lg Spinach leaves
2 Tomatoes cut into 1/4s
1 lg Courgette; thickly cut or sliced up on
a
; slant
2 Red peppers; roasted and
skinned
2 Yellow peppers
8 Cloves garlic
10 Basil leaves
1 Pinches fresh thyme

COULIS
1 cn Plum tomatoes; strained
6 Ripe plum tomatoes; coarsely
chopped
10 Basil leaves
4 Tarragon leaves
2 tablespoon Vinegar
50 ml Olive oil
1 Pinches sugar
1 Pinches salt
2 Shallots; cut or sliced up

For the coulis, marinate all the ingredients for 12 hours. Remove the
shallots and pass through a sieve. Allow to stand in the fridge.

Cook the garlic very gently in the olive oil until soft. Allow to cool. Put
some of the garlic oil into a hot pan and warm through the tomato 1/4s and
roasted pepper. Fry the aubergine until golden brown and tender on both
sides. Drain on some kitchen paper.

Blanch the spinach leaves in boiling water and then put into cool water.
Dry on a tea towel being careful not to tear them. Fry the courgettes until
golden brown but still firm.

Line a salad ring with the spinach leaves and place a slice of aubergine in
the bottom. Arrange the rest of the vegetables into the centre of the ring.
Place another slice of aubergine on top and fold the spinach leaves over
the top making a parcel effect.

Place into a moderate oven to warm through. Serve with the coulis.

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