Aubergine and Pepper Bake

• 2 aubergines, sliced
• 3 tablespoons olive oil
• 100 g onions, chopped
• 350 g sliced bell peppers
• 1 teaspoon minced garlic
• 400 g chopped tomatoes
• 1 teaspoon dried herbs
• 50 g breadcrumbs
• 50 g mature cheddar cheese

1. brush the aubergine with a little oil and bake in oven at gas mark 4 for 8- 10 minutes.
2. cook the onion, peppers and garlic with 3 tablespoons water for 3 minutes, drain off the liquid, leaving the vegetables in the pan and stir in the remaining oil and tomatoes, simmer uncovered for 5 minutes
3. layer the pepper mixture and aubergine slices in an ovenproof dish finishing with a layer of aubergine.
4. sprinkle on the breadcrumbs and grated chedder and bake for 25 minutes.

aubergines, olive oil, onions, bell peppers, garlic, tomatoes, herbs, breadcrumbs, cheddar cheese

Taken from www.food.com/recipe/aubergine-and-pepper-bake-396279 (may not work)