
Preheat oven to 210C
Using medium setting, heat a little water in a fry pan and lightly brown the eggplant and zucchini in small batches, then set aside [or courgettes and aubergines in the UK]
You may need to add cooking spray or water between batches
Then gently sauté the chopped onions and garlic for 10 minutes in some additional water
Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini
Put skillet into oven to bake for 20 minutes, then lower the temperature to 190C for a further 30 minutes until the top has browned
Serve with quinoa or brown rice and additional steamed green vegetables.
Ingredients
Directions
Preheat oven to 210C
Using medium setting, heat a little water in a fry pan and lightly brown the eggplant and zucchini in small batches, then set aside [or courgettes and aubergines in the UK]
You may need to add cooking spray or water between batches
Then gently sauté the chopped onions and garlic for 10 minutes in some additional water
Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini
Put skillet into oven to bake for 20 minutes, then lower the temperature to 190C for a further 30 minutes until the top has browned
Serve with quinoa or brown rice and additional steamed green vegetables.