Tomato, Aubergine and Courgette Gratin

Recipezaar recipe. I didn't do this exactly as stated- I merged it with the aubergine parmegianna recipe. It was very tasty indeed! The onion improved the flavour of the tomato sauce and the courgettes varied it. I put a fine layer of parmesan after each layer of veg and tomato sauce from the parmegianna recipe.

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

Directions

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 diagonally 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.