Tomato, Aubergine And Courgette Gratin

• 15 ml olive oil
• 1 sliced onion
• 225 g mushrooms, sliced
• 2 garlic cloves, finely chopped
• 4 medium tomatoes, chopped
• 2 1/2 ml dried marjoram
• 1 1/4 ml dried thyme
• salt and pepper
• 2 courgettes
• 2 small aubergines
• 55 g fresh breadcrumbs
• 75 ml parmesan cheese, grated

1. In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
2. Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
3. Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
4. Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
5. Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

olive oil, onion, mushrooms, garlic, tomatoes, marjoram, thyme, salt, courgettes, aubergines, fresh breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/tomato-aubergine-and-courgette-gratin-284044 (may not work)