Tomato, Aubergine And Courgette Gratin - cooking recipe

Ingredients
    15 ml olive oil
    1 sliced onion
    225 g mushrooms, sliced
    2 garlic cloves, finely chopped
    4 medium tomatoes, chopped
    2 1/2 ml dried marjoram
    1 1/4 ml dried thyme
    salt and pepper
    2 courgettes
    2 small aubergines
    55 g fresh breadcrumbs
    75 ml parmesan cheese, grated
Preparation
    In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
    Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
    Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
    Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
    Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

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