Eggplant, Zucchini and Tomato Cob

1 white, round, crusty loaf (eg pain de campagne) or four individual crusty rolls
1 eggplant, sliced
3 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon brown sugar
8 ounces zucchini, sliced
4 ripe tomatoes, skinned and sliced
1 tablespoon fresh basil, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh oregano, chopped
salt and freshly ground black pepper

Preheat oven to 400F.

Slice the top off the loaf or rolls and reserve. Remove the bread from the inside leaving just a shell.

Brush the eggplant slices with a little of the olive oil, place on a baking sheet and bake in the preheated oven for about 15-20 minutes, until golden.

Heat the remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes, until turning golden and starting to caramelise.

Stir in the sugar and remove from the pan.

In the same pan, add a little more olive oil if necessary and fry the zucchini until golden.

Layer half the eggplant, onion, zucchini, tomatoes and the herbs inside the bread shell, seasoning each layer. Repeat. Put the lid on top.

Wrap tightly in clingfilm and refrigerate for 2 hours or overnight.



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