Ingredients
- 2 eggplants (aubergines)
- 2 large red capsicums (peppers)
- 500 g (1 lb 2 oz) orange sweet potato, peeled and thinly sliced
- 4 zucchini (courgettes), sliced lengthways
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 23 cm (9 inch) round cob loaf
- 160 g (5 1/2 oz/ 2/3 cup) pesto
- 200 g (7 oz/heaped 3/4 cup) ricotta cheese
- 35 g (1 1/4 oz/ 1/3 cup) grated parmesan cheese
Method
1. Slice the eggplants lengthways and place in a colander in the sink. Sprinkle with salt and leave for 30 minutes, then rinse well and pat dry with paper towels.
2. Cut the capsicums into large flat pieces and remove the seeds and membranes. Cook, skin side up, under a hot grill (broiler) until the skins blister and blacken. Leave to cool in a plastic bag, then peel away the skin.
3. Brush the eggplant, sweet potato and zucchini with the olive oil and chargrill or grill (broil) in batches until well browned.
4. Slice the top off the loaf. Scoop out the soft bread from inside, leaving a thin shell. Brush the inside of the loaf and underneath the top with the pesto. Layer the zucchini and capsicum inside the loaf, then spread with the combined ricotta and parmesan. Layer the sweet potato and eggplant, lightly pressing down. Replace the top of the loaf.
5. Cover with plastic wrap and place on a baking tray. Set a tray on top of the loaf and weigh it down with tins of food. Refrigerate overnight.
6. Heat the oven to 250°C (500°F/Gas 9). Unwrap the loaf, place back on the baking tray and bake for 10 minutes, or until the cob is crisp. Cut into wedges to serve.
