Eggplant, zucchini and tomato bake
This delicious vegetable bake is easy to make and will easily use up your summer vegetable harvest. Plus all those veges have to be good for you!
3 Tbsp olive oil
1 sliced large onion
1 C sliced capsicum (any colours you have available)
1 long or large eggplant (use either a long dok or a large regular eggplant).
1 large zucchini
2 medium sized tomatoes
3 cloves of garlic - peel and crush
1 1/2 tsp salt
2 Tbsp chopped fresh parsley - Italian or curly
A few sprigs of chopped basil
Grated parmesan cheese
Preheat the oven to 180 degrees.
In a large frying pan heat the olive oil on a medium to high heat. Then cook the onion until lightly browned - remember to stir often.
Add the capsicum and cook until both the capsicum is soft and the onions are well-browned. Stir the garlic into the pan with onion and peppers and cook until the garlic is fragrant.
When they're cooked pour the onion and capsicum into a casserole or baking dish.
Slice the eggplant, zucchini and tomatoes into slices of similar sized thickness - around 1cm thick. Cut the eggplant pieces in half if need to to make them a similar size piece to the other vegetables. If they're all the same size it will make it easier to layer them.
Place the slices of eggplant, zucchini and tomato on top of the onions and peppers. Try alternating the vegetables and fanning them around in a nice looking pattern.
Sprinkle the salt, parsley, basil over the vegetables. Grate enough parmesan to sprikle over the entire bake. Then drizzle olive oil over the top - particularly the side of the dish to stop it sticking.
Cover the dish with tin foil - ensuring not to let the foil touch the vegetables so it doesn't stick to the cheese. Cook for around 40 minutes. Then take the foil off and bake for another 15 minutes.