Ingredients

• 2 shallots
• 1 clove garlic
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 tbsp olive oil
• 400 ml (1 2/3 cups) strained tomatoes
• salt, pepper
• sugar
• 1 eggplant (approx. 300 g or 10 oz)
• 1 zucchini (approx. 300 g or 10 oz)
• 3-4 tomatoes
• 2 yellow bell peppers
• 150 g (5 oz) vegan feta

Also

• Olive oil for greasing and drizzling
• Basil for garnish

Preparation

Preheat oven to 180 °C top and bottom heat (160 °C fan). Grease the ZWILLING FRESH & SAVE Gratin Dish with oil.

Peel shallots and garlic, chop both finely. Wash rosemary and thyme, shake dry, pluck off needles and leaves and chop finely.

Heat the oil in a pot. Sauté the shallots until translucent. Add the garlic and herbs and sauté briefly. Pour in the strained tomatoes. Season with salt, pepper and a pinch of sugar. Bring to the boil once and spread the tomato sauce evenly in the Gratin Dish.

Clean and wash eggplant, zucchini and bell pepper. Also wash the tomatoes and remove the stalks. Cut everything into thin slices and the peppers into pieces and layer in a fan shape in the Gratin Dish. Sprinkle with salt and pepper and drizzle generously with olive oil.

Crumble the feta and sprinkle over the gratin. Place the gratin on the middle rack of the oven and bake for about 40-45 minutes, depending on the thickness of the slices.

Remove, garnish with basil and enjoy immediately.

Info

For a vegetarian option, simply use feta or sheep cheese.

Product tip

The ZWILLING FRESH & SAVE Gratin Dish is a real all-rounder. It is suitable, as in this recipe, for preparation with subsequent storage in the refrigerator and freezer, preparation in the oven (ovenproof up to max. 180 °C) and for serving at the table.