Aubergine And Tomato Bake
INGREDIENTS:
2 large aubergine, cut into 1 cm slices
salt and pepper
6 large tomatoes, cut into 1 cm slices
50g soft breadcrumbs
50g butter
1 Put aubergines into salted boiling water and cook for 5 minutes, drain and allow to dry.
2 Put layers of aubergines and tomatoes into an ovenproof serving dish. Season each layer lightly.
3 Fry breadcrumbs in butter and sprinkle over the vegetables with it.
4 Bake in oven ( 200C ) for 20-25 minutes
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