Brinjal and vegetable bake

By admin
13 September 2013

Winning recipe by Sharon Fourie (12/9/2013)

Serves 8-10

Preparation time: 20 min

Cooking time: 1 hour 

1 brinjal, sliced


5 baby marrows, cut into chunks

1 red pepper, cut into strips

1 green pepper, cut into strips

1 head of broccoli, cut into florets

1 red onion, thinly sliced

1 can (410 g) red kidney beans

250 g mushrooms, halved

1 can (410 g) chopped tomatoes


2 cloves garlic, finely chopped

2 chillies, seeded and chopped

125 ml (½ c) vegetable stock

1 sachet (50 g) tomato paste

salt and freshly ground black pepper


250 ml (1 c) grated Cheddar cheese

1         Preheat the oven to 180 °C. Grease a deep ovenproof dish with a little oil.

2         Slice the brinjal, sprinkle well with salt and leave to sweat in a colander for 15 minutes.

3         Line the dish with the brinal slices and follow with the baby marrows, peppers, broccoli and onion.

4         Rinse the kidney beans with water to remove the brine and strain. Scatter the beans, mushrooms and tomatoes over the broccoli.

5         Sauce: In a small saucepan, heat all the ingredients for the sauce, bring to a boil and pour over the veggies.

6         Topping: Sprinkle the cheese on top, cover the dish with foil and bake for 1 hour or until the veggies are soft. Serve with rice, couscous or croutons.

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