Tomato, Aubergine and Courgette Gratin

Haven't tried this yet... hope to soon

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 15  ml olive oil
• 1  sliced onion
• 225  g mushrooms, sliced
• 2  garlic cloves, finely chopped
• 4  medium tomatoes, chopped
• 2 1⁄2 ml dried marjoram
• 1 1⁄4 ml dried thyme
•  salt and pepper
• 2  courgettes
• 2  small aubergines
• 55  g  fresh breadcrumbs
• 75  ml parmesan cheese, grated

Directions

1. In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
2. Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
3. Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
4. Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
5. Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.