Cheesy Eggplant and Zucchini Bake

One fine evening, my husband suddenly decided to try a Continental dish for dinner. I was a little surprised as we normally have the regular Roti Subzi or a more wholesome healthy meal on weekdays and wait for the weekend for indulging and trying new recipes.
I came up this recipe with regular ingredients available in my refrigerator and prepared this cheesy dish within thirty minutes.

The Eggplant and Zucchini bake is inspired from Ratatouille, a French Provencal dish, full of vegetables, cheese, and a sauce. My dish consists mainly of Eggplant, Zucchini and Butternut Squash, layered with tomato and bell pepper sauce and lots of Basil. This recipe makes for a great idea for a cozy romantic dinner or a casual evening with few friends.

Ingredients

• 1 Eggplant (Long Black one), cut into thin slices
• 1 Large Zucchini cut into thin slices
• 1/2 Butternut Squash, cut into thin slices
• 1 cup Tomato Puree
• 1 cup  Red and Orange Bell Pepper, finely chopped
• 1/2 onion, finely chopped
• 3 pods of Garlic, finely chopped
• 10-12 leaves of Basil
• 1 tsp Garlic Powder
• Salt and Pepper to taste
• 1 tbsp Oil

Method

• In a baking dish, take the eggplant, zucchini, and squash slices and marinate with garlic powder, salt and pepper and oil and bake for 10-12 minutes in a pre-heated oven at 180C/350F.
• Meanwhile, heat oil in a pan, add the garlic, crushed Basil leaves, chopped bell peppers, onion and fry well.
• Add the tomato puree and cook well till the tomatoes leave the oil.
• Add salt and pepper and mix well. 
• Cook till the sauce thickens and keep aside.
• Take another baking dish and spread the tomato sauce at the bottom.
• Place the eggplant slices, on that the squash slices and lastly the Zucchini slices.
• Spread some Basil leaves over the vegetables.
• Cover the layer with the mix of mozzarella and cheddar cheese and bake again for 25 minutes at 180C/350F.
• Serve with Garlic bread.