Mediterranean Vegetable & Mozzarella Bake

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16 Ingredients

Number of servings

For the topping

4 slices wholemeal bread, roughly torn
60grams pine nuts
50grams Parmesan cheese, grated
1 handful basil leaves

3tablespoons olive oil (save 1tbs for the vegetables)
1 onion, finely chopped
2 cloves garlic, finely chopped
400grams tomatoes, chopped
2tablespoons flat-leaf parsley, roughly chopped
1 pinch salt
1 pinch freshly ground black pepper
2tablespoons basil leaves, roughly chopped
2 red capsicums
1 eggplant, about 450 g, thinly sliced
2 zucchinis, 200 g each, thinly sliced lengthways
125grams ball of mozzarella cheese, thinly sliced

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat the oven to 220°C. Heat the oil in a small, heavy-based saucepan. Cook the onion for 5 minutes over a medium heat, until softened, but not brown. Add the garlic and cook for 1 more minute. Then add the tomatoes and parsley, season well, and bring to the boil. Reduce to a low simmer and cook, uncovered, for 30-40 minutes, until the sauce has thickened and reduced. Remove from the heat and add the chopped basil.

Step 2 of 6

Rub the capsicums with a little oil and cook in the oven for 25-30 minutes, turning them over occasionally, until they have softened and the skin has blistered in parts. Transfer them to a heatproof bowl and cover tightly with cling film. Remove the cling film after 5 minutes and drain off any water, carefully as it will be hot. When the capsicums are cool enough to handle, deseed and skin them, leaving them in large pieces.

Step 3 of 6

Reduce the oven temperature to 180°C. Heat a griddle pan over a high heat. Brush the eggplant slices with a little oil and chargrill for 2 minutes on each side, until they have scorch marks and are softened, but not cooked through. Do the same with the zucchini and set aside.

Step 4 of 6

For the topping, place the bread, pine nuts, Parmesan, and basil in a food processor and season well with pepper and a little salt, as the Parmesan will be salty. Process the mixture until it resembles breadcrumbs.

Step 5 of 6

To assemble the bake, grease a 20cm square baking dish with a little oil and place half the eggplants at the bottom. Cover them with half the capsicums, and then half the zucchinis. Spread over half the tomato and basil sauce and top it with the mozzarella slices. Repeat the process with the remaining vegetables, finishing with the last of the tomato sauce.

Step 6 of 6

Spread the breadcrumb topping over and bake in the oven for 45 minutes until the top is golden brown and crispy. If the topping begins to over brown, cover the dish loosely with foil, but remove the foil for the final 5 minutes of cooking time, to crisp up the top. Remove from the oven and cool for 5 minutes before serving with a green salad and crusty bread.