A variation on the Layered Veg Bake, with a little inspiration from Ratatouille, this is a great as a main or side dish.
Recipe
Serves 2 or 4 as a side. Active time: 10 mins. Cook time: 30 mins.
Ingredients
1 aubergine, sliced into rounds
2 courgettes (green and/or yellow), sliced into rounds
2 beef tomatoes, sliced
2 garlic cloves, minced
Large handful of fresh basil leaves (or similar herb)
Salt
Extra Virgin Olive Oil
Method
Preheat your oven to 180°C.
Add the sliced aubergine and courgette to a wire rack or colander and salt lightly. Leave for ten minutes to let some of the water and bitterness be drawn out. Rinse them off.
In a casserole dish drizzle olive oil and add the minced garlic to the bottom. Starting at one end alternate between a slice of aubergine, courgette, tomato, basil standing upright and repeat until the dish is full.
Drizzle generously with olive oil and place in the oven. Bake for around half an hour until the veg is tender and browned slightly. Give it a little longer if it needs it.
Serve with some crusty bread and crumbled goats cheese or feta or as a side to meat or fish. Make sure to spoon over the juices from the bottom of the dish.
A bit of a blether
A simple but attractive dish. I had intended to make ratatouille but had no bell pepper or onion to hand so taking inspiration from the film Ratatouille and it’s layered version of the dish I made this instead. You could absolutely add some onion and pepper in though, and I’ll be sure to put together a more traditional ratatouille recipe in a future post. I hope you give it a try!
Thanks for reading,
Matthew
A Sincere Love of Food 