This recipe uses a selection of vegetables, layered together with a tomato sauce then topped with a cheesey sauce before baking in the oven. The flavour is enhanced by initially cooking the vegetables in the barbeque.
Prepare the vegetables to be cooked on the barbeque.
Cook the vegetables on the barbeque. Use a silicone sheet to stop the eggplant from sticking. Cook the courgettes and capsicums over the slatted grill plate, if possible. Once the vegetables are cooked, put them back in their bowls until all the vegetables are all cooked. See these instructions for cooking and preparing the capsicums.
Begin layering the dish. Using a large oven proof dish, layer the cooked eggplant on the bottom.
Top with a third of the tomato sauce. Spread the sauce to a relatively even layer. Perfection is not necessary.
Slice the courgettes about 5-8mm thick approximately. If you slice them on an angle, the slices will be slightly larger. Arrange these in an even pattern over the eggplant layer.
Top with a third of the tomato sauce. Spread the sauce to a relatively even layer. Again, perfection is not necessary.
Deseed and deskin the capsicum according to these instructions. Arrange them in a layer over the courgettes.
Top with the rest of the tomato sauce. Spread the sauce to a relatively even layer. Then layer over the cheesey sauce.
Finish with a sprinkling of ground smoked paprika. Bake in the oven at 180C until the cheesey top starts to firm up.
Remove from the oven, and allow to sit for 5-10 minutes to allow it to settle before cutting and serving. Makes four servings if eaten on its own, or six servings if eaten with a side dish.
SILICONE SHEETS:
I find them invaluable, and highly recommend them. I use them for all kinds of baking. They stop things from sticking when you aren't using oil. I found the ones I use in the barbeque section of the hardware store.
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