September 24, 2018


Courgettes - 500 gms
Aubergines - 500 gms
Onions - 3
Garlic cloves -2
Virgin olive oil - 3 tbsp
Dried herbs de provence - 1 tsp
Salt and freshly ground pepper


  •  Slice the courgettes and aubergines.Then lay the courgettes in a steamer  or covered saucepan with 1/2" of water, steam for 5 minutes and put to one side. Do the same with the aubergines.
  •  Meanwhile, roughly chop the onions and crush the garlic. 
  •  Heat 2 tablespoons of oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
  •  Mix the aubergines, courgettes and the onion mixture together and spoon into an ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
  •  Cover the dish and bake it for 30 minutes in the oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.

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