Mediterranean Vegetable Bake


  • 2 tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 (400 g) tin of chopped tomatoes
  • 1 tsp sugar
  • 2 sprigs of fresh thyme
  • 1 medium aubergine
  • 1 large courgette
  • 1 medium potato, washed
  • 1 (200 g) tub half-fat crème fraiche
  • 2 eggs
  • 50 ml semi-skimmed milk
  • 75 g cheddar
  • 3-4 tbsp freshly grated Parmesan


Use a paring knife to peel and finely chop the onion using a chopping board, alternatively try the Zyliss Zick Zick food chopper or Classic food chopper. Heat the olive oil in a large pan and add the onion. Cook for 5 minutes until starting to soften. Crush the unpeeled garlic in a Susi 3 Garlic Press and add to the pan with the onion. Continue to cook for a further 2-3 minutes. Add the tomatoes and sugar and simmer gently for 5 minutes. Using scissors, remove the thyme leaves from the stalks and add to the pan.

Preheat the oven to 175°C/Gas Mark 5. Set the blade on the Mandoline to the 2.5mm setting. Slice the aubergine and courgette into long slices and set aside. Adjust the blade to the 1mm setting and slice the potato.

Take a large ovenproof dish and spread a few spoonfuls of the tomato sauce over the base. Start layering up the slices of aubergine, courgette and potato in the dish, adding a few spoonfuls of tomato sauce and some salt and freshly ground black pepper between each layer until all the vegetables are used up.

Measure out the milk in a measuring jug then add the crème fraiche and eggs. Season with salt and freshly ground black pepper and mix well. Using a rotary cheese grater, grate the cheddar cheese and add the egg mixture. Spoon this mixture over the vegetables and top with the Parmesan. Bake in the preheated oven for 40 minutes or until golden brown and the vegetables are tender.