Aubergine and Zucchini Gratin

Name: Aubergine and Zucchini Gratin
Yield: 2
Ingredients: 3 tbsp olive oil; 100g onion (sliced); 250g bell peppers (mixed – yellow, red, green); 250g eggplant (sliced); 200g green zucchini; 200g yellow zucchini; 400g tomato (sliced); 3 cloves garlic (chopped); 1 Maggi vegetable stock cube (crushed); 1 sprig flat leaf parsley (chopped); 3 tbsp Parmesan cheese; 50g mozzarella cheese; 1 tsp sugar

Ingredients

3 tbsp olive oil
100g onion (sliced)
250g bell peppers (mixed – yellow, red, green)
250g eggplant (sliced)
200g green zucchini
200g yellow zucchini
400g tomato (sliced)
3 cloves garlic (chopped)
1 Maggi vegetable stock cube (crushed)
1 sprig flat leaf parsley (chopped)
3 tbsp Parmesan cheese
50g mozzarella cheese
1 tsp sugar

Method

Step 1

Saute onion, garlic, bell-pepper and thyme till vegetables caramelise. Season with a crushed Maggi cube, pepper and sugar

Step 2

Spread the sautéed vegetable mix evenly at the base of an earthenware dish

Step 3

Arrange the sliced vegetables in an alternate fanned out pattern till the whole dish is covered

Step 4

Sprinkle mozzarella and parmesan cheese over the vegetables and cover with aluminium foil

Step 5

Bake in pre-heated oven at 180°c for 40 minutes

Step 6

Remove foil and bake at 200°c for 15 min (or till cheese becomes brown on top)

Step 7

Sprinkle parsley on top and serve

Done

Aubergine and Zucchini Gratin

Ingredients