PUFF PASTRY BOATS WITH MEDITERRANEAN VEGETABLES

Like many other people, I feel that the year begins now with September, there is good energy that I somehow have accumulated and I am proud to boast that I am surprisingly non-procrastinating right now, I have never before done those 'schooly' things that has to be done as early as this year and I feel incredibly good, I mentally strut around like a proud seven year old, patting myself on the head and wondering what happened to me, the queen of procrastination. I think it is a sign of me finally getting my act together after the deaths of my parents, about time if I may say it myself because I was getting pretty bored with my own apathy like behaviour but I suppose thing takes its own time and I should just be happy I don't have to get involved of that part of it, the administration of grief I mean, as it obviously manages it by itself. But sometimes you may need to get out of those muddy tracks that anything similar to depression tend to put into your mind and a mental push from yourself or someone close might help if you are lucky. But let's not go into that, all I wanted was to brag about me managing to do things well before the deadline and now when I have done that, I must pass on to today's recipe because I certainly can't sit here in front of the computer all day, I need to get some more things done!





PUFF PASTRY BOATS WITH MEDITERRANEAN VEGETABLES
4 servings

1 sheet (30x20 cm/11,8x7,9 in) frozen puff pastry
1 eggplant
2 small zucchini
1 onion
1 yellow or red bell pepper
2-3 firm tomatoes
oregano
salt
extra-virgin olive oil

- Chop the onion and dice the eggplant and the zucchini and start cooking them in a skillet with olive oil and a good pinch of oregano. Add salt and stir often.
- Dice the pepper and the tomatoes and when the eggplant and the zucchini are soft and have become a bit golden, you add them and go on cooking for another 5-7 minutes on a high flame. Add salt if needed.
- Roll out the sheet of puff pastry and divide it into 4 rectangles.
- Spoon the vegetables onto the middle of each rectangle and then pinch the ends together so that they take the form of boats.
- Bake in a pre-heated oven (200°C/390°F) for 15-20 minutes but you better keep an eye on them.
- Serve hot or tepid.