An Italian bake on a rainy day

It was a normal summer day in Delhi, hot and dusty. Evening brought in a dust storm and some unexpected but hugely welcomed showers.

After the rain petered out I quickly changed into my walking shoes for my evening walk, this is something which I thoroughly enjoy and so in spite of the not so pleasant weather it is still a regular feature. My walking track is usually Bengali Market where I am joined by a friend and we spend a couple of hours doing rounds of the park along with of course catching up on each other’s sundry news.

On the way back I popped across to Nathu's for their scrumptious garlic loaf, the cool weather was a perfect excuse to do away with the regular Indian supper and instead indulge in some baked. This dish is simply loved by everyone and I have made it often not only for family but also for guests and it always tastes amazing.The garlic bread  is the perfect accompaniment for this lovely dish and all that is needed is a  creamy tomato soup or a French onion soup and your meal is complete.

I forgot to buy corn but that is not such a major thing and so it still tasted wonderful though personally I love corn in the dish. This vegetable casserole can be prepared in advance and kept, needs to be baked just half an hour before serving.

This baked has been adapted from Tarla Dalal’s "Party Cooking" . It comes  high in my list of 'simple, quick to cook and great to eat'  dishes.

Corn and Aubergine (Eggplant) Bake

Serves 2

500 grams tomatoes

3-4 cloves garlic, crushed

1 onion, chopped

1 capsicum, chopped

1/2 teaspoon chilli powder

1 teacup cooked corn

1 teacup fried aubergine (eggplant) pieces

1 tablespoon oil
1/2 teaspoon sugar (optional)

Salt to taste

1/2 teacup white sauce

4 tablespoon grated cheese

Blanch the tomatoes for 10 minute in hot water till the skin comes out easily. Peel the skin and chop the tomatoes .

frying the eggplant

Heat oil in a pan and sauté the onions and crushed garlic for a couple of minutes till they turn translucent. Add the capsicum and fry for a couple of minutes. Add the chilli powder and chopped tomatoes and cook the mixture till the tomatoes become mushy and the sauce reaches a slightly thickish consistency.  I like to add some sugar to balance the tartness of the tomatoes but it is totally a personal choice.

The vegetable casserole

Now add the corn, eggplant(aubergine) and salt and mix well. Layer a baking dish with the vegetable mixture, top it with the white sauce and finish off with cheese on top.

Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes till the cheese melts and starts bubbling. Serve hot with bread of choice.