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To Prep:

  • Aubergine 500 g
  • Red Onion, finely sliced 300 g
  • Tomatoes 350 g
  • 150g Mozzarella Cheese
  • Baby Marrow 500 g

To Cook:

  1. To Prep:

    10 minutes
    • Slice the eggplant, red onions, tomatoes and mozzarella cheese into ½ cm thick rounds.
    • Slice the baby marrow into ½ cm thick diagonal cuts.
  2. To Cook:

    • Preheat the oven to 180°C. Mix together the basil pesto, Robertsons Veggie Seasoning and Knorr Tomato Pronto. Then mix the eggplant slices into the mixture.
    • Start to layer the vegetables and mozzarella cheese in a dish, and top with spoons of the remaining tomato herb sauce. Then drizzle with the olive oil.
    • Bake in the oven for 15 – 20 minutes.
  3. To Serve:

    • Remove from the oven and garnish with the basil leaves.

  4. Top Tip:

    • Serve alongside your favourite slow-cooked beef stew or baked fish!

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