Preparation time: 30 mins
Easy - for beginners
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
- 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.
- 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.
- 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.
- 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).