For this recipe I use common ingredients typically found in every Mediterranean kitchen. The vegetables are baked in an airtight parcel in their own steam and juices with just a touch of olive oil capturing all the flavors found in fresh vegetables.
For two portions you will need:
2 cloves garlic finely chopped
2 potatoes, washed, skin on, thinly sliced
1 onion cut into chunks
1 eggplant cut into cubes, skin on
2 large tomatoes,sliced
100g ricotta, crumbled
Sea salt and freshly ground pepper
Parsley two spoonfuls, leaves unchopped
2 bay leaves
Olive oil to drizzle
1 tablespoon capers
Arrange the ingredients on a piece of baking paper folded into two around 8 inches by 10
I started with the potatoes, then the onions and garlic, then the tomatoes, eggplant and finally the capers, ricotta, herbs and seasoning.
Drizzle a few drops of olive oil.
bake at 180C for 40 minutes.
Take the parcels out of the oven.
Leave for two minutes before serving them as they are individually on plates.
I use vegetables by Big Fresh in Mosta, sheep’s ricotta by Zappala and spices by Schwartz, both at PJ Sutters