This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.Combine eggplant, courgette, capsicum, onion and garlic in a shallow 12-cup casserole dish. Stir in tomatoes and wine. Season.
3.Cover with foil and bake for 15 minutes. Uncover and bake for a further 15 minutes.
4.Sprinkle combined crumbs and cheese over vegetables. Bake for a further 15-20 minutes until golden and crisp.