Tuesday, 20 December 2016

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.


  • 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


  • 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.