04 January 2013,01:03 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Blanch the aubergine (eggplant) in boiling water for 2 minutes, drain and pat dry. Heat the oil in a pan and sauté the aubergine (eggplant) and onion for 5 minutes.
  • In a greased 1.2 liter/2 pint (5 cup) casserole dish, layer the aubergine (eggplant) and onion with the leek and courgettes (zucchini).
  • Sprinkle each layer with cheese, oregano and plenty of salt and pepper. Pour over the tomato juice.
  • Cover tightly and cook in a preheated oven (180°C/350°F, Gas Mark 4) for 45 minutes to 1 hour until the vegetables are tender.
  • Serve hot with plain boiled rice.


  • 2 small aubergine, sliced
  • 2 tablespoon cooking oil
  • 2 onion, sliced
  • 2 large leek, sliced
  • 6 courgettes, sliced
  • 150 grams cheese grated
  • 2 teaspoon dried oregano
  • Salt and freshly ground pepper
  • 300 ml tomato juice

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