Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Toss the bread with the garlic, shallots, and thyme, then spread out on a baking tray and cook until the bread is crisp and golden. Once toasted, pulse in a food processor to rough breadcrumbs, then add the lemon juice and olive oil.
Make small holes all over the aubergines using a skewer. Put the whole aubergines on a baking tray and cook at the same temperature for about 30 minutes, or until completely soft.
While the aubergines are roasting, heat 4 tbsp oil in a large frying pan.Add the onion and red pepper, then cover and cook gently for 7-8 minutes until soft and lightly golden. Uncover, stir in the garlic, cumin and dried chilli and cook for another minute.
Once the aubergines are cooked, cut them in half lengthways, scoop out the flesh and roughly chop. Keep the oven on.
Stir the aubergine into the onion pan and cook for a few minutes, then stir in the courgettes, season with salt and cook for another 4 minutes. Stir in the tomatoes, 150ml water (if using fresh tomatoes) and season really well, then simmer until all the vegetables are tender and the sauce has reduced and thickened, about 10 minutes.
Fill the aubergine shells with the pisto, sprinkle the migas breadcrumbs on top, then put them back in the oven for 15 minutes, or until golden and bubbling.