1 kumara - cut into four 1cm thick slices
1 eggpant cut into four 1 cm thick slices
2 courgette cut into slices (diagonal)
2 capsicum - cut into slices
2 tablespoon olive oil
1 onion - diced
2 garlic cloves - finely diced or crushed
1 tin tomatoes
salt and pepper
1 teaspoon each dried oregano and basil
pinch of sugar
200 gm pack of feta cheese
4 large tablespoons of ricotta cheese
1/4 cup grated parmesan cheese
Pre-heat oven to 200 C.
Use half the oil to lightly coat kumara, eggplant, courgette and capsicum, season and roast for 30 minutes or until tender. Reduce oven to 180oC.
While the veges are roasting, make the tomato sauce: Saute onion and garlic in the remaining oil until tender, then season. Add tomatoes, herbs and sugar, and simmer for 15 minutes until thickened up a bit.
Place kumara slices into a large flat roasting dish. Top with eggplant slices. Then add a layer of feta cheese (sliced or diced) and top with courgette and capsicum.
Spoon tomato sauce over and around the four stacks. Top with a spoon of ricotta and the grated parmesan cheese.
Bake for 20 minutes until cheese is browned.
