Italian Vegetable Bake
You’ll feel as if you’re in the heart of Italy after just one bite of this delightful vegetarian dish. Aubergines and baby marrow are layered with a moreish basil and tomato sauce, ending with a final layer of mozzarella. The sauce is a hearty one and gives the dish a home-style quality that’s typical of wholesome Italian food. You can use this vegetable bake as a side dish or a meal on its own – just serve it with a bit of pasta or even some crusty bread like ciabatta. Serves: 4
410 g can Rhodes Chopped & Peeled Tomatoes
250 ml (1 cup) mozzarella cheese, grated
50 g sachet Rhodes Tomato Paste
30 ml (2 tbsp.) basil pesto
3 garlic cloves, chopped
Sunflower oil, for frying
2 baby marrows, sliced
10 ml (2 tsp.) sugar
1 red pepper, sliced
1 aubergine, sliced
1 onion, chopped
Please select your current province. This will allow us to tailor our latest offers for you.
See the latest specials at your favourite Shoprite.