Aubergine, Courgette and Tomato Cob

(3 votes)

1 white, round, crusty loaf (e.g. pain de campagne) or 4 individual crusty rolls
1 aubergine, sliced
3 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon brown sugar
8 ounces zucchini, sliced
4 ripe tomatoes, skinned and sliced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh oregano
salt and freshly ground black pepper

Pre-heat the oven to 400°F.

Slice the top off the loaf or rolls and reserve. Remove the bread from the inside leaving just a shell. Brush the aubergine slices with a little of the olive oil, place on a baking sheet and bake in the preheated oven for about 15-20 minutes, until golden.

Heat the remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes, until turning golden and starting to caramelize. Stir in the sugar and remove from the pan. In the same pan, add a little more olive oil if necessary and fry the courgettes until golden.

Layer half the aubergine, onion, courgettes, tomatoes and the herbs inside the bread shell seasoning each layer. Repeat. Put the lid on top. Wrap tightly in cling film and refrigerate for 2 hours or overnight. The juices will soak into the bread. Cut into wedges to serve.


Comments:

What a great idea! Love the flavors soaking into the bread...sounds yummy! I am cooking the eggplant right now in olive oil and will add the other ingredients and get some of that bread. Add some feta and it will be perfect.
Kajern, Flint, Michigan


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