For a veggie camping dish using that great staple the potatoe, aubergine or egg plant and courgettes for this tasty treat.
4 potatoes, sliced thinly
2 large courgettes, sliced
4 cloves garlic, crushed
1kg tomatoes, skinned and chopped
pinch of sugar
salt & pepper
250 ml olive oil
What to do
Slice the aubergines, put them in a colander and sprinkle with salt. Leave with salt on for at least half an hour. Heat the olive oil in a frying pan and fry the slices of potato until golden brown. Remove and put into a casserole dish then sprinkle with salt.
Fry the aubergines gently, drain them and put them on top of the potatoes. Then fry the courgettes in oil and put them on top of the aubergines. Season with salt and pepper.
Pour away most of the oil and fry the garlic then add the diced tomato stirring all the time. Pass the sauce through a sieve, or purée it with a hand blender. Season it with salt, pepper and sugar. Transfer the vegetables to a serving dish, and pour the sauce over them.