some summery heirloom tomatoes chopped in half
a small roughly chopped eggplant
a few cloves of seasonal local garlic
some great local olive oil drizzled all over
pop in a few potatoes/ sweet potatoes if you feel like it
then roast at about 200C until it smells wonderful and looks how you want it.
Just before you finish the roasting add some
ripped up basil leaves
and sliced soft fresh mozzarella (not the salty waxy yellow type)
Eat with some chunks of sourdough for mopping up those juices.
Simple, seasonal, locally produced, frugal… oh and tasty.