Autumn leek potato bake with soft aubergines in tomato

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Inspired by a Carluccio recipe this is a wonderful autumn recipe, comforting and warming when the nights are drawing in. 

This recipe makes enough for 2 portions

For the leek bake

500g small potatoes such as apache or new potatoes

2 leeks, roughly chopped

Olive oil

2 handfuls of basil leaves, torn

Salt and pepper

Preheat your oven to 200c.

Fry the leeks in a little oil on a low heat for 10-15 minutes until they are soft.

Use a mandolin, or a very steady hand, to slice the potatoes, they should be 2 or 3mm thick. 

Add a dash of oil to an oven dish, add a layer of potatoes, salt and pepper, half the basil and half the leeks. 

Top with a layer of potatoes, salt and pepper and the remaining basil and leeks. 

Top with a final layer of potato, salt and pepper and a drizzle of oil.

Wrap well in foil, bake for 30 minutes until the potatoes are soft (you can check this with a cocktail stick pushes into the centre), remove the foil, bake for a further 30 minutes until the potatoes on top are crisp. 

For the aubergine

2 aubergines, cut into large rounds, roughly 5cm tall

2 banana shallots, sliced

2 garlic, sliced

1 tablespoon capers, finely chopped

100ml dry white wine

400g cherry tomatoes, sliced in half

Fry the aubergine (on each cut side) in a small amount of oil on a high heat till browned. Wrap in foil and put into the oven for 20 minutes until soft.

Saute the shallots in a little oil, once translucent add the garlic and capers and fry for a few more minutes. Add the wine and simmer until reduced by half. 

Add the tomatoes and season, pop a lid on and keep on a low heat for 10 minutes. Top the aubergine with the tomato to serve.