Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Aubergine, Courgette and Tomato Cob
Sandwiches - Loaf - 
- 
INGREDIENTS
- 1 white, round, crusty loaf eg. pain de campagne or 4 individual crusty rolls
- 1 aubergine, sliced
- 3 T olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1 T brown sugar
- 225 g / 8 oz courgettes, sliced
- 4 ripe tomatoes, skinned and sliced
- 1 T chopped fresh basil
- 1 T chopped fresh flat leaf parsley
- 1 T chopped fresh oregano
- Salt and freshly ground black pepper
METHOD
Slice the top off the loaf or rolls and reserve. Remove the bread from the inside, leaving just a shell.
Brush the aubergine slices with a little of the olive oil, place on a baking sheet and bake in the preheated oven for about 15-20 minutes, until golden. Heat remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes until turning golden and starting to caramelise. Stir in the sugar and remove from the pan.
In the same pan, add a little more olive oil if necessary and fry the courgette slices until golden.
Layer the aubergine, onion, courgettes, tomatoes and half the herbs inside the shell, seasoning each layer. Repeat layers and put the lid on top. Wrap tightly in cling film and refrigerate for 2 hours or overnight. The juices will soak into the bread. Cut into wedges and serve for a picnic.
posted by Mr Falafel
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