Baked Eggplant And Zucchini With Feta

Ingrédients

• 600 grams (3 medium-large) very ripe tomatoes (you may use Roma or cherry tomatoes as well)
• 70 grams (1 medium) sweet red pepper
• 100 grams (1 small) onion
• 450 grams (16 ounces) baby zucchini
• 600 grams (1.3 pounds) eggplants (preferably the fairy tale eggplant variety)
• 5 large garlic cloves
• 10 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh basil (finely chopped)
• 1 1/2 tablespoons fresh parsley (finely chopped)
• 1 teaspoon fresh mint (minced)
• 150 grams (5.3 ounces) feta cheese (crumbled)
• salt and pepper

Préparation

1. 1

   Preheat oven to 200°C / 390°F.

2. 2

   Cut tomatoes, peppers, and onions into bite-sized pieces and add to a food processor.

3. 3

   Pulse until smooth. Season with salt and pepper.

4. 4

   Cut the zucchini into bite-sized pieces (about 3cm / 1¼-inch thick) and add to a casserole dish.

5. 5

   Chop the garlic cloves and add to the baking dish as well.

6. 6

   Cut the eggplant into thick bite-sized slices (about 1,5 cm / ¾-inch thick).

7. 7

   Season the veggies with salt and pepper and toss to combine.

8. 8

   Spread the tomato sauce (pulsed tomatoes) on top with a spoon.

9. 9

   Add the fresh herbs on top and mix them in gently with a spoon. Drizzle with olive oil on top. Pour in ⅓ cup of water.

10. 10

    Cover the dish with aluminum foil.

11. 11

    Bake for about 1 hour.

12. 12

    Uncover the dish, if it's too liquid roast uncovered for 5-10 minutes.

13. 13

    Add the crumbled feta cheese on top and roast for about 10 minutes.

14. 14

    Serve with bread and enjoy!