Courgette and Aubergine bake – Serves 3
2 baked potatoes
1 large aubergine
2 plump tomatoes
1 pack of Feta
Get a large oven dish and add salt and olive oil to it.
Peel and slice the potatoes, about 1cm thick. Place these onto your oil and salt, making sure they cover the surface of the dish. This will be your base layer of yummyness.
Chop the aubergine a little thicker than the spuds and cover the potato slices. Add some salt, olive oil and dried oregano, or mixed herbs, over the top of them.
Slice the courgette, again layering on top.
Now slice your two tomatoes into chunks, placing them around on the top of your dish. Sprinkle again with salt.
Add grated parmesan to cover the dish. This will give it a golden bake, along with the slab of fetta cheese, which can be broken into chunks and scattered over the top.
Drizzle again some olive oil. Cover the dish loosely with tinfoil and allow to bake for 1 and 1/2 hours at 180°
Serve with a drizzle of balsamic oil and season to taste