Preparation time: 30 mins Easy - for beginners Serves: 2


An easy and versatile vegetable bake which can be a main or side dish.


  • 1 aubergine (eggplant)
  • 1 courgette (zucchini)
  • 1 can of tomatoes
  • 2 garlic cloves
  • olive oil
  • Basil leaves
  • salt and black pepper
  • Feta cheese


  1. Cut the aubergine into slices and place on a baking tray. Drizzle with olive oil. Roast in the oven at 180C for about 20 minutes, flipping once.
  2. While this is happening, slice the courgette and fry in a frying pan with a little olive oil until browned. This will take about 10 minutes.
  3. When both are cooked, arrange the aubergine and courgette in layers in a casserole dish. Slice the garlic cloves thinly and add them. Pour over the can of tomatoes. Sprinkle over a little salt, pepper, and the basil leaves. Crumble the feta cheese (as much as you like) over the top.
  4. Bake in the oven at 180C for about 15 minutes.

Variations: substitute fresh mozzarella for the feta; use red peppers instead of or in addition to the courgettes; add a few olives or artichoke hearts (from a jar).


Main  · Side  · Vegetarian

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