Greek Aubergine and Courgette Bake

Layered aubergine and courgette bake with tomato and feta, served with a dill salad.

SHOPPING LIST

• aubergine2
• courgette2
• chopped tomatoes1 tin
• feta200g
• onion1
• garlic2 cloves
• dried oregano1 tsp
• olive oil3 tbsp
• cucumber1
• dill10g
• salt1 tsp

METHOD

1. 1Slice the aubergine and courgette and brush with olive oil.
2. 2Roast at 200C for 20 minutes until softened.
3. 3Fry the sliced onion and crushed garlic in olive oil until soft.
4. 4Add the chopped tomatoes and oregano and simmer for 10 minutes.
5. 5Layer the vegetables and tomato sauce in a dish and crumble the feta on top.
6. 6Bake for 15 minutes until golden.
7. 7Toss the sliced cucumber with dill and serve alongside.

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