Ingredients:
-
2
x eggplants
-
2
x zuchinni
-
2
x carrots
-
1
x can corn kernels
-
1
x can cherry tomatoes
-
1
x can crushed tomatoes
-
1
x onion
-
Grated
cheese
-
Pumpkin
sliced thinly about 3mm and cut into small pieces
Method:
1. Preheat oven to 160 degrees celcius.
2. Slice eggplant lengthways about 3 –
5mm thick. Not too thick or they won’t cook, not too thin or they’ll go to
mush.
3. Cover them with salt and leave for a
while to extract water.
4. Cut up and fry the onion until
caramelised.
5. Grate zuchinni’s and carrots and put
in pan along with both tins of tomatoes and season with salt and pepper. Stir
and cook down to reduce liquid a little.
6. Place some sauce on the bottom of a
dish ( approx. 30cm x 20cm ) and layer up with eggplant and sauce. Put a layer
of the sliced pumpkin somewhere in the middle as well as a layer of cheese.
7. Finish the layers with eggplant on
the top and sprinkle grated cheese on the top. Lightly spray some foil with oil
to stop from sticking and place over top of dish to stop cheese burning.
8. Cook for about an hour, then take
foil off and cook for another 15 – 20 mins at 180 degrees celcius until cheese
is golden brown and vegetables are cooked through.
9. Allow to sit for about 10 mins then
portion into containers. Drain any excess water from the bottom.
