Zucchini & Eggplant Bake

Have some left over zucchini and eggplant (or any vegetable build up in the fridge). This is such a quick and easy recipe when you just have some leftovers at the end of the week that you don’t want to go to waste.

To make it meat free, you can also use lentils and black beans as a replacement.

Ingredients

• 3 large zucchinis

• 2 large eggplants

• 1.5kg of lean veal mince

• 750ml @multipomodoroau sauce

• 2 garlic cloves

• Salt and pepper

• Dried basil, rosemary & bay leaf

• Shaved parmesan

Method

1. Using a mandolin slice the zucchini and eggplant 

2. Place on paper towel and sprinkle with salt, wait until water draws out, flip and repeat 

3. Spray a heated pan with olive oil, grill veggies for 2 minutes 

4. Heat oil on a pan, add garlic and veal mince

5. Add seasoning and dried herbs. Stir through mince until slightly browned

6. Add multi sauce and 200 ml of water, I added extra cherry tomatoes too and a bay leaf

7. Simmer on low for 30-40minutes

8. In a baking tray add cooked mince, then assemble veggie slices on top. Top with shaved parmesan cheese 

9. Bake in an oven at 180 degrees for 45 minutes

   To Serve: Plate it up with your favourite salad and a slice of seeded sourdough.

Enjoy xx