Ingredients

Serves 4

• 2-3 courgettes (zucchini
• 1 large aubergine or 2 small ones - note: late season work best - see below
• 1 tin tomatoes
• 100g fresh spinach
• 1 clove garlic
• Handful fresh herbs, e.g. parsley, thyme leaves, sage - whatever you fancy
• Salt & pepper to taste
• 50 grated parmesan (optional) - if you're stuck, Cheddar will do

Method

1. Preheat the oven to 200 C.
   
   
2. Wash the courgettes and the aubergine. Cut into 5mm slices.
   
   
3. Arrange the slices in an oven-proof dish - a layer of courgettes, then a layer of aubergine. Keep going until they are all in the dish.
   
   
4. Put the garlic and tinned tomatoes into a jug and liquidise them. Then add the spinach and herbs (if using) and liquidise again. Season to taste.
   
   
5. Pour the tomato sauce over the aubergine and courgette. There's no need to mix, it'll do that during cooking.
   
   
6. Sprinkle the top with a thick layer of grated parmesan. Bake for 30 minutes, until the crust is golden.

Time From Cupboard-To-Table

Notes & Variations on Aubergine & Courgette Bake

This recipe works best with later-season aubergines, which have ripened in the sun and are full of flavour.

Early-season, UK-grown aubergines tend to be quite bitter and work better in recipes that pre-roast them.

So it's probably best to avoid this with aubergines from June / July if they're grown in the UK.

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