A delicious eggplant and tomato gratin where eggplant is stuffed with tomatoes and capsicum and baked in a creamy cheese sauce with feta and herbs.
You can use any colour capsicum. I used yellow because it adds a different color to the dish.
Very tasty! The sauce is delicious - next time I'd double it (even if you don't use it all, this sauce would be great on anything!). As it is, it's not saucy enough if you're serving it with something basic like white rice or potatoes. I served this with Israeli couscous salad with a smoked paprika flavour, and they really complemented each other. - 19 Mar 2019 (Review from Allrecipes USA and Canada)
delicious!!! - 04 Jun 2018 (Review from Allrecipes USA and Canada)