Aubergine and Feta Bake Recipe with courgettes and tomatoes

method

We have served here with some cheesy Irish soda bread. Soda bread is quick and easy to make as it does not involve yeast, but is best eaten the same day.

Preheat the oven to 180ºC fan oven/200ºC/gas 6.
Heat the oil in a large frying pan or wok. Add the aubergine, courgette, onion and garlic and fry for 4 – 5 minutes. Season with salt and pepper.
Add the potatoes, pasata, tomatoes, herbs and olives. Mix together and bring to the boil.
Pour into a large casserole dish and place in the oven for 45 – 50 minutes.
Sprinkle the crumbled feta over the top. Place under a hot grill for 5 minutes or until the cheese browns a little.

Ingredients

4 tablespoon oil
1 large aubergine, cut into 2 cm cubes
2 courgettes, cut into 2 cm cubes
1 onion, sliced
2 cloves garlic, finely chopped
3 medium potatoes, cut into 2 cm cubes
400g jar/packet pasata
250g cherry tomatoes
2 tablespoon freshly chopped herbs (parsley and basil)
20 black olives, roughly chopped
200g pack feta cheese
salt and pepper

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Aubergine and Feta Bake Recipe with courgettes and tomatoes

method

Ingredients

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