Tomato, eggplant and zucchini gratin

ingredients

• Tomato, eggplant and zucchini gratin

  • 1/2 cup olive oil, plus 1 tablespoon extra
  • 1 tablespoon dried oregano
  • 2 clove garlic, crushed
  • 1 medium eggplant, thinly sliced
  • 2 red onions, thinly sliced into rings
  • 3 medium tomatoes, thinly sliced
  • 3 medium zucchini, thinly sliced, lengthways
  • 1/2 cup fresh breadcrumbs

method

• Tomato, eggplant and zucchini gratin

  • 1

    Preheat oven to moderate, 180°C. In a small bowl, combine olive oil, oregano and garlic. Lightly grease a 20 x 20cm oven-proof dish with a little oil mixture.

  • 2

    Heat a large frying pan on medium. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 minutes each side, until lightly browned and tender. Set aside.

  • 3

    Layer eggplant, followed by tomato, onion and zucchini in dish. Brush with oil.

  • 4

    In a bowl, combine breadcrumbs with extra olive oil. Season to taste. Sprinkle evenly over vegetables.

  • 5

    Bake for 35-40 minutes, until vegetables are tender and breadcrumbs golden.

notes

Canned tomatoes can be used in place of fresh.