Tomato, courgette and aubergine gratin
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William Drabble's vegetable gratin recipe is a satisfyingly simple dish to add to your collection of dinner staples. A tasty tomato sauce melds together layers of aubergine, tomato and courgette. To make this dish suitable for vegetarians, simply swap out the Parmesan (which contains animal rennet) for a vegetarian equivalent.
First published in 2015
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Ingredients
Metric
Imperial
Tomato, courgette and aubergine gratin
- 1 garlic clove, chopped
- 1 shallot, or half an onion, finely chopped
- 400g of tinned chopped tomatoes
- 3 courgettes, cut into 1-2cm rounds
- 1 large aubergine, cut into 1cm slices
- 5 tomatoes, cut into 1/2cm thick rounds
- white breadcrumbs, fresh
- 50g of Parmesan
- salt
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
To start the dish, add the olive oil to a pan and place over a medium heat. Once hot, add the chopped garlic and shallots, cook until soft, then add the tinned tomatoes. Cook gently for 5 minutes
- 1 garlic clove, chopped
- 2 tbsp of olive oil
- 1 shallot, or half an onion, finely chopped
- 400g of tinned chopped tomatoes
2
Preheat the oven to 140°C/gas mark 1
3
Lay the sliced courgettes across the bottom of an ovenproof dish
- 3 courgettes, cut into 1-2cm rounds
4
Once the sauce is ready, season to taste and pour a small amount over the courgettes in the dish. Add a layer of aubergine, followed by more sauce, then repeat with the tomatoes and more sauce, remembering to season each layer as you build the gratin. Repeat until all of the vegetables and sauce have been used up
- salt
- 1 large aubergine, cut into 1cm slices
- 5 tomatoes, cut into 1/2cm thick rounds
5
Finish the gratin by grating the Parmesan over the top and sprinkling with fresh breadcrumbs
- 50g of Parmesan
- white breadcrumbs, fresh
6
Place the dish in the oven and cook for 1 - 1 1/2 hours, until the vegetables have started to break down and the top of the gratin has a nice golden crust. Allow to cool slightly before serving
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