Italian Vegetable Dishes Recipes - Courgettes Baked with Aubergine (Zucchini al Forno con Melanzane) Recipe

• 2 aubergines (eggplants) halved

• Salt and freshly ground black pepper

• 6 large courgettes (zucchini)

• 60 ml/4 tbsp vegetable oil

• 1 small onion, chopped

• 1 garlic clove, chopped

• 60 ml/4 tbsp tomato puree (paste)

• 150 ml/2/3 cup vegetable stock

• 15 ml/1 tbsp breadcrumbs, toasted

Method:

1. Sprinkle the aubergines with salt. Place them, cut sides down, on kitchen paper to drain for 30 minutes.

2. Cut into thick slices, lengthways, and set aside. Cut the courgettes into 1 cm/1/2 in chunks and set aside.

3. Pour half the oil in a large pan and fry (sauté) the aubergine slices for 3 minutes. Place in an ovenproof dish and sprinkle with salt and pepper.

4. Repeat the process with the courgettes. Fry the onion and garlic together and arrange over the courgettes.

5. Blend the tomato puree and stock together, season with salt and pepper and pour over the courgettes.

6. Sprinkle with the breadcrumbs and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes, until the topping is crisp and golden.