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Zucchini, eggplant and tomato gratin

A hearty side with a delicious cheesy crust perfectly matched with a fish or chicken meal.

Zucchini, eggplant and tomato gratin – Recipe
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Method

Preparation

  1. Method

    • Heat oil in a large pan. Add onions, zucchini, eggplant and cook until just tender. Add tomato and dried thyme and continue sautéing for another minute.
    • Whisk together KNORR Tomato Powder with 1 l water. Add to vegetables and simmer until slightly reduced.
    • Spoon mixture into a large baking dish. Sprinkle over combined breadcrumbs and grated cheese.
    • Place baking dish under salamander and cook until golden and crisp on top.

  2. Serving Suggestions

    • Serve with a main meal or by itself with a side salad.