Cuisine Category * French More Categories TV Show * Taste Le Tour More Categories Key Ingredient * Capsicum * Eggplant * Onion * Parmesan * Tomato * Zucchini More Categories Food Category * Vegetarian More Cate

Ingredients

• 1/2 cup extra virgin olive oil
• 1 large brown onion, halved and finely sliced
• 1 red or green capsicum, seeds removed then finely sliced
• 2 medium eggplants, halved and finely sliced
• 1 clove garlic, finely chopped
• 4 medium zucchinis
• 6 tomatoes, cut into 5 mm slices
• Salt and freshly ground black pepper
• 2 tbsp finely chopped lemon thyme
• 2 tbsp grated parmesan
• 3 tbsp breadcrumbs

Directions

1. Heat half the olive oil in a large, non-stick pan.

2. Add sliced onion and cook while stirring for 2 minutes.

3. Add capsicum and cook for 2 minutes, stirring again.

4. Add eggplant and garlic and cook on low heat for about 20 minutes or until vegetables are soft.

5. Preheat oven to 200°C.

6. Using a peeler, peel off the skin of the zucchinis in vertical strips, 1 cm apart, so that strips of skin remain. Cut zucchinis into 5 mm slices.

7. Transfer cooked vegetables to a baking dish.

8. Line the top of the vegetables with alternate, overlapping slices of tomato and zucchini.

9. Season with salt and pepper and sprinkle evenly with chopped lemon thyme.

10. Drizzle evenly with remaining olive oil.

11. Bake in preheated oven for about 45 minutes.

12. Then sprinkle with parmesan and breadcrumbs and bake for a further 10 minutes.

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