If you’re planning a buffet and would like to offer your guests one hot dish, this recipe works just as well hot or cold. Simply add the chickpeas, oregano and wine vinegar to the vegetable mixture while it’s still hot.
Serves: 12; Prep: 3 mins; Cook: 30 mins; Cals: 154
Ingredients: approximately 4 tsp salt for the aubergines; 2 aubergines, diced into 1 cm / 1/2 in cubes; 120ml / 4 fl oz virgin olive oil; 1.8kg/4lb thick cod fillets, skinned; 2 cloves of garlic, peeled and finely chopped; 6 courgettes, diced into 1cm / 1/2 in cubes; 2 x 400g cans whole peeled plum tomatoes, drained, seeded and roughly chopped; 1 x 420g can chickpeas, drained and rinsed; 1 x 15g pack fresh oregano leaves only, chopped; 75ml/3 fl oz red wine vinegar; salt and freshly ground black pepper
- Preheat the oven to Mark 4/350oF/180oC. Lightly salt the aubergines, put into a colander set over a bowl and leave for about an hour. Discard any juices and gently squeeze the aubergines with kitchen paper to soak up any excess liquid.
- Oil a roasting tin with 25ml/1 fl oz of the olive oil. Cut the cod into 7.5cm / 3in pieces, removing any bones, and place in the tin. Cover with foil and bake for about 20 mins or until the fish is just cooked. Using a fish slice, carefully transfer the fish to a serving dish. Drain off and discard any excess liquid.
- Heat 50ml/2 fl oz olive oil in a large frying pan and add the garlic. Sauté over a medium heat for 1-2 minutes, then add the aubergines and sauté for 2-3 minutes. Remove aubergines from pan, add remaining oil and courgettes and sauté for about 2 minutes until softened. Add the tomatoes and cook for 1-2 minutes.
- Cool mixture slightly, then stir in chickpeas and oregano. Add the vinegar and season with salt and pepper. Spoon the vegetable mixture over the fish and serve hot or just at room temperature.