1 enormously large Egg plant cut into 1 cm slices
3 medium size zucchinis cut into coins
1 large red onion sliced
2 red capsicum cut into cheeks
2 cans of chopped tomatoes
1/2 cup of grated cheese.
Sauté onions in a table spoon of olive oil, then ...
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| I ever so lightly pre cook the egg plant and capsicum in my toasted sandwich press - brush with olive oil and closed lid for a few mins. |
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| Starting with the egg plant, layer ingredients into dish (don't pre cook the zucchini it turns to slush.) |
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| Layer |
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| Layer |
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| Another layer of egg plant to finish off |
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| Pour over the two cans of chopped toms and sprinkle with the cheese. |
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| Bake at 180 until the cheese is golden, serve with what ever you like. Tonight we are having ours with crusty bread and roast Lamb. I also love these ratatouille left overs as a pasta sauce, it goes really well with a chunky spiral pasta. |
Oh YUMMO!!!
ReplyDeleteThat looks so easy and delicious, fantastic weekend food!
ReplyDeleteI know that this will be delicious! I do eggplant parmigiana using the canned tomatoes that are already seasoned with balsamic, onion and garlic. So yummy! Even my youngest son who is not a vegetable lover will happily eat it over wheat pasta. Best wishes to you, Tammy
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