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This is a simple and flavoursome version of the classic French dish but adapted to be very  quick to prepare and easy to make  while outside.


1 aubergine

3 cloves of garlic

2 courgettes

8 mushrooms

500 ml passata

2 red or yellow peppers

2 tbsp olive oil

mixed dried herbs or fresh basil

salt and pepper



Chop all the vegetables in to chunks and put into a tagine or casserole dish with a lid.

Crush the garlic cloves and add to the dish.

Add the passata and fresh tomatoes and some water so that the vegetables are just covered.

Mix the olive oil in to the vegetables  and add the herbs.

Place in the top oven on the stone for approximately 45- 60 minutes.

Check  occasionally to make sure there is enough liquid.

Serve with baked potatoes, warmed ciabatta or grilled meat or fish.


Stove instructions

Cast iron tagine or casserole dishes work particularly well with the Aquaforno as the heat is retained and this speeds up the cooking without burning the food.



Aquaforno II

available to pre-order now

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