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Courgette, aubergine & tomato gratin
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750g medium courgettes, thinly sliced lengthways
2 small aubergines, thinly sliced lengthways
3 tbsp extra virgin olive oil
225g pack Waitrose Pome Dei Moro Tomatoes, halved
4 tbsp fresh breadcrumbs
2-3 cloves garlic, chopped
25g pack flat leafed parsley, chopped
3 tbsp freshly grated Parmigiano Reggiano
125g mozzarella, thinly sliced
1 tsp dried oregano
1. Preheat the oven to 220˚C, gas mark 7. Put the sliced courgette and aubergine in a large bowl and add 2 tbsp of oil and seasoning. Toss together to coat and arrange on 2 oiled baking sheets large enough to take all the vegetables.
2. Bake for 20 minutes, turning halfway through cooking, until the vegetables are tender and golden. Add the halved tomatoes for the final 5 minutes.
3. Meanwhile, mix the crumbs in a bowl with the garlic, parsley and Parmigiano Reggiano. Layer up the roasted vegetables in a gratin dish with the mozzarella slices and oregano. Spoon the crumb mixture over the top and drizzle with the remaining oil. Return the dish to the oven for 10 minutes until the top is golden and the vegetables are tender. Serve with ciabatta.
This recipe was first published in July 2018.