Tomato, Aubergine and Courgette Gratin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Haven't tried this yet... hope to soon Ingredients:
15 ml olive oil |
1 sliced onion |
225 g mushrooms, sliced |
2 garlic cloves, finely chopped |
4 medium tomatoes, chopped |
2 1/2 ml dried marjoram |
1 1/4 ml dried thyme |
salt and pepper |
2 courgettes |
2 small aubergines |
55 g fresh breadcrumbs |
75 ml parmesan cheese, grated |
Directions:
1. In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
2. Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
3. Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
4. Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
5. Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.
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