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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I love this dish, a great hit with friends & family. Ingredients:
450 g potatoes, peeled and sliced |
1 aubergine, sliced |
1 red onion, sliced |
2 red peppers, sliced |
4 tablespoons fresh thyme, chopped |
225 g tomatoes, sliced |
2 garlic cloves, sliced |
250 g passata |
250 g soft fresh goat cheese |
300 ml plain yogurt |
3 eggs |
25 g parmesan cheese, grated |
Directions:
1. Preheat the oven to 230°C/fan 210°C/gas 8. Boil potatoes for 5 minutes in salted water. Drain & put into a roasting pan with the aubergine, onion and peppers. Drizzle with oil, add thyme and seasoning; roast for 30 minutes, stirring occasionally.
2. Add tomatoes and garlic; reduce oven to 200°C/fan180°C/gas 6 for 15 minutes.
3. Put half the vegetables into a oven-proof dish, spoon half the passata over and spread the goats cheese on top. Repeat with rest of the vegetable and passata.
4. Mix the yogurt, eggs and parmesan. Season and pour over the top; bake for 45 minutes until heated through.
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