Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, onion, aubergine and tomato bake recipe. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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This aubergine bake will be a huge hit with vegetarians and meat-eaters alike. Layers of aubergine, tomatoes and red onion are topped with breadcrumbs and baked to make a delicious vegetable side dish. You can top with grated cheese, if you like. Here is a delicious aubergine/eggplant recipe!

To begin with this particular recipe, we must first prepare a few components. You can have onion, aubergine and tomato bake recipe using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Onion, aubergine and tomato bake recipe:

1. Get 100 g white bread
2. Make ready 100 g Cheddar cheese
3. Take 2 onions
4. Make ready 1 aubergine
5. Prepare 1/2 teaspoon chilli flakes
6. Prepare to taste Salt
7. Take 1/2 teaspoon black pepper
8. Prepare 1 tin chopped tomatoes
9. Take 1 garlic clove
10. Get 2 tsp dried oregano
11. Take 1 tablespoon coriander
12. Make ready Baby tomatoes and red 🌶 to decorate

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Instructions to make Onion, aubergine and tomato bake recipe:

1. Preheat the oven to 180°C. - In a bowl mix together 100g fresh breadcrumbs and 100g grated cheddar cheese, set aside.
2. Heat 1 tbsp oil in a frying pan and cook 2 sliced onions over a medium heat for about 5 minutes until softened and browned slightly
3. Add in 1 can chopped tomatoes, 1 crushed clove garlic, 2 tsp dried oregano, salt to taste, chilli flakes and black pepper. Add aubergines to it.
4. Bring to the boil and simmer for 10-15 minutes, stirring, until thickened a little.
5. Transfer into an oven-proof dish, sprinkle over the breadcrumbs, some coriander and cheese and bake in the oven for 20–25 minutes, until the top is nicely golden and the tomato sauce bubbling.

Search triple tested recipes from the Good Housekeeping Cookery Team. Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Rachel Roddy recipes: The siren call of simmering tomatoes will draw many hungry souls to your door. Layered into a sumptuous bake inspired by Richard Olney, with ricotta and 'An aubergine, tomato and ricotta gratin is as at home in this part of Sicily as it is in Olney's France,' says Rachel Roddy. Meanwhile, fry the aubergine in the remaining oil until golden then stir into the tomato sauce with the basil leaves.

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