TOMATO, BABY MARROW AND AUBERGINE BAKE
- 06 March 2019
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1 kg ripe, firm tomatoes, thinly sliced
1 red onion, thinly sliced
350 g baby marrow, preferably mixed green and yellow, thinly sliced
1 aubergine, cut in half and thinly sliced
¼ cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoons fresh thyme leaves, plus a few sprigs
salt and pepper
Preheat the oven to 180 ºC. Oil a rectangular or oval baking dish.
Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
Arrange the vegetables in rows in the baking dish in this order: tomato slice, aubergine slice, tomato slice, squash slice, onion slice, tomato slice, aubergine slice, tomato slice, etc. Each slice of aubergine should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them. Then lay the whole stack in the dish, all the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
Place in the oven and bake for 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly coloured on the edges.
Serve with warm crispy bread and our 2017 Culinaria Chenin Blanc, the most versatile of food wines that deals with the acidity of tomatoes in a magical way!