Monday, 3 March 2008

Mediteranean Vegetable Bake

Serves two:
Prep: 25 mins
Cooking time: 20-25 mins


1 red pepper
1 green pepper
1 medium sized aubergine
1 medium sized onion
2 handfuls mature grated cheddar
1 tin chopped italian tomatoes
1/2 teaspoon dried italian herbs
s&p to taste
Spray sunflower oil

1) De-seed and roughly dice the peppers, chop the onion and sliced the aubergine length ways into 1/2 cm slices

2) Place the tomatoes and herbs in a small saucepan and simmer for 25 minutes

3) Heat a griddle pan to medium, spray liberally with oil, fry the onions for 2 minutes, add the peppers and fry for about 8-10 minutes or until softened and golden, put to one side, pour some oil into the pan and fry the aubergines until opaque and soft but browned, drain on kitchen paper (you will need to do this in batches)

4) Pre-heat oven to 200o / 180 fan

5) In a smallish tin or baking dish, make a layer with aubergine slices, top with half the onion & pepper mix and pour oven 1/3 of the tomato sauce, sprinkle over 1/3 of the cheese, then repeat, the last layer being cheese and bake for 20-25 minutes until golden and bubbling

Delicious and moreish!

Great cold for lunch the next day too!

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