Yield: 4 Servings
|Salt and Pepper|
|2 tablespoons||Olive Oil|
|12 ounces||Courgettes, Wiped and Sliced|
|1||Red Pepper, Deseeded and sliced|
|1||Green Pepper, Deseeded and sliced|
|14 ounces||Can Chopped Tomatoes|
|1 tablespoon||Fresh Chopped Thyme|
|8 ounces||Greek-style natural yogurt|
|4 ounces||Cheshire Cheese|
Trim and slice the aubergine, arrange in a colander and sprinkle with salt. Leave over a bowl to drain for about thirty minutes; this removes the bitterness from the aubegine.
Rinse under cold water and pat dry.
Set the oven to 180C,350F, Gas Mark 4.
Heat the oil in a large pan and fry all the prepared vegetables for 5 minutes, tossing frequently. Stir in the canned tomatoes and chopped thyme. Season to taste then spoon into a 3 pint oven-proof shallow dish.
Beat together the egg and yogurt then stir in the cheese, spread over the vegetables and bake for 50 to 55 minutes until vegetables are tender and topping is golden brown.