Dig into this easy-to-make family meal; it’s a one pot wonder made with gnocchi and the classic tomato, basil and mozzarella flavor combination from “Delicious” magazine
1 tbsp olive oil
1 red onion, chopped
3 garlic cloves, crushed
1 eggplant, cut into 1/2 inch chunks
2 sliced mixed peppers
A large handful of basil leaves and stalks, chopped, plus extra to serve
400g tomato passata
1 vegetable or chicken stock cube
14 oz (400g) fresh potato gnocchi
2 x 4oz (125g) balls of mozzarella, drained and sliced
Heat the oven to 400F
Heat the olive oil in a heavy-based ovenproof braising dish.
Add the onion and garlic, then cook over a medium heat for 6-8 minutes.
Add the eggplant, and cook for a further 10 minutes, stirring occasionally.
Stir in the peppers and basil, then cook for 5 minutes more.
Add the passata and stock cube dissolved in 6 fl oz (200ml) boiling water. Stir well, then pour into the dish.
Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden.
Scatter over a few more basil leaves to serve.