Potato, Aubergine and Tomato Bake

Serving: 4

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Directions

Preheat the oven to 200ºC.
Mix all of the herbs, garlic, breadcrumbs and Parmesan well together.
Put the potatoes, aubergine, tomatoes and red onion alternatively into a baking dish and sprinkle evenly with the Parmesan mixture.
Season for taste.
Pour over the wine and drizzle with the oil.
Bake until the potatoes is cooked and the dish is golden, about 40 minutes.

Ingredients

10 ml (2 tsp) fresh thyme
10 ml (2 tsp) fresh oregano
20 ml (4 tsp) fresh flat-leaf parsley
4 garlic cloves, finely chopped
45 ml (3 tbsp) fresh breadcrumbs
30 ml (2 tbsp) Parmesan, freshly grated
3 potatoes, peeled and sliced
2 aubergines, sliced
2 tomatoes, sliced
1 red onions, sliced
Salt and freshly ground black pepper, to taste
125 ml (½ cup) dry white wine
60 ml (¼ cup) extra virgin olive oil