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You'll need

5 red capsicum 70 ml olive oil 4 garlic cloves, thinly sliced 1 onion, finely chopped 1 litre (4 cups) passata 800 gm eggplant (about 2), cut widthways into 5mm-thick slices 400 gm green zucchini, cut widthways into 5mm-thick slices 8 anchovy fillets, thinly sliced 6 Roma tomatoes, thinly sliced horizontally 140 gm (2 cups) fresh coarse breadcrumbs 100 gm finely grated Gruyère 2 tsp thyme leaves To serve: green salad


  • 01
  • Preheat oven to 180C. Place capsicum in a roasting pan, drizzle with 2 tsp olive oil and roast until skin is blistered (10-15 minutes). Transfer to a bowl, cover with plastic wrap and cool. When cool, peel and remove seeds (discarding peel and seeds), thinly slice lengthways and set aside.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add garlic and onion and sauté until soft (5-7 minutes). Add passata, season to taste and simmer, stirring occasionally to combine (4-5 minutes), then pour evenly into the base of a 3 litre-capacity deep baking dish.
  • 03
  • Layer eggplant, overlapping slightly, over prepared base. Season to taste and repeat with zucchini and roast capsicum. Scatter anchovies over and finish with a layer of Roma tomatoes.
  • 04
  • Combine breadcrumbs, Gruyère and thyme in a bowl. Season to taste, then scatter over vegetables and drizzle with remaining olive oil. Bake until crust is golden and vegetables are tender (55 minutes-1 hour). Serve with a green salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry Provençal rosé.

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