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Gratin is simply the French term for a dish with a crispy breadcrumb-and-cheese topping. This vegetarian version is one of my favourites!
1. Roast the brinjal slices under a preheated grill until golden-brown and cooked through, or use your griddle pan on the stovetop to get lovely char lines on the slices. Brush the cooked brinjal slices with the olive oil when they come out of the pan – not ahead of time, otherwise there will be lots of smoke!
2. Mix the butternut, Peppadews, feta and herbs, and season to taste with salt and pepper. Pour the tomato-based sauce into an ovenproof dish.
