Courgette And Aubergine Bake Food

COURGETTE AND AUBERGINE BAKE

Courgette and Aubergine Bake image

easy courgette and Aubergine bake

Provided by AnneK

Time 1h

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 200C. Prepare the aubergine and courgettes. Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used.
To make the sauce liquidize the garlic and tinned tomatoes in a jug then add the spinach and herbs and liquidize again. Season to taste with salt and black pepper. Make the bake.
Pour the tomato sauce over the aubergine and courgette slices and sprinkle over a thick layer of grated Parmesan. Put it in the oven and bake for 30 minutes until the crust is golden.

AUBERGINE (EGGPLANT), COURGETTE AND CHICKPEA STEW

Aubergine (Eggplant), Courgette and Chickpea Stew image

Make and share this Aubergine (Eggplant), Courgette and Chickpea Stew recipe from Food.com.

Provided by Bunny Erica

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 aubergines
1 onion, chopped
3 garlic cloves, chopped
1 chili pepper, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon chili powder
2 courgettes, chopped
1 (400 ml) can chickpeas, drained
5 fresh tomatoes, chopped
1 tablespoon tomato puree
500 ml stock
salt, for seasoning
pepper, for seasoning

Steps:

Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
Fry the onions, garlic and chili in the oil for a few minutes.
Add the spices and continue to fry.
Add the courgettes and chickpeas.
Chop the baked aubergine and add.
Add the tomatoes, tomato puree and stock and season as required.
Bring to the boil and then simmer for around 15 minutes.
Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!

Nutrition Facts : Calories 273.5, Fat 5.7, SaturatedFat 0.8, Sodium 331.1, Carbohydrate 50.9, Fiber 16.3, Sugar 13.2, Protein 10.7

TOMATO, AUBERGINE AND COURGETTE GRATIN

Tomato, Aubergine and Courgette Gratin image

Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

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