Steps to Make Any-night-of-the-week Onion, aubergine and tomato bake recipe

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This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Layers of aubergine, tomatoes and red onion are topped with breadcrumbs and baked to make a delicious vegetable side dish. You can top with grated cheese, if you like. Here is a delicious aubergine/eggplant recipe!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Onion, aubergine and tomato bake recipe:

1. Take 100 g white bread
2. Get 100 g Cheddar cheese
3. Get 2 onions
4. Prepare 1 aubergine
5. Take 1/2 teaspoon chilli flakes
6. Make ready to taste Salt
7. Make ready 1/2 teaspoon black pepper
8. Take 1 tin chopped tomatoes
9. Prepare 1 garlic clove
10. Make ready 2 tsp dried oregano
11. Get 1 tablespoon coriander
12. Get Baby tomatoes and red 🌶 to decorate

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Instructions to make Onion, aubergine and tomato bake recipe:

1. Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
2. Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
3. Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
4. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
5. Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.

Search triple tested recipes from the Good Housekeeping Cookery Team. Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Rachel Roddy recipes: The siren call of simmering tomatoes will draw many hungry souls to your door. Layered into a sumptuous bake inspired by Richard Olney, with ricotta and 'An aubergine, tomato and ricotta gratin is as at home in this part of Sicily as it is in Olney's France,' says Rachel Roddy. Meanwhile, fry the aubergine in the remaining oil until golden then stir into the tomato sauce with the basil leaves.

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