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About this recipe: This terrific dish is loaded with succulent Mediterranean vegetables.


Serves: 4 

  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, crushed
  • 2 teaspoons dried parsley
  • 1 round aubergine (brinjal), cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 courgette, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green capsicum, sliced
  • 2 large tomatoes, chopped

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 180 C. Coat bottom and sides of a 1.5 litre casserole dish with 1 tablespoon (15ml) olive oil.
  2. Heat remaining olive oil in a medium frying pan over medium heat. Fry garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, capsicum and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.

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