Tomato, Aubergine and Courgette Gratin: A Taste of the Mediterranean Sun

My earliest memory of gratin isn’t from some fancy French bistro, but from a tiny trattoria nestled in the hills of Tuscany. The scent of ripe tomatoes, earthy aubergine, and sweet courgette, all melded together with herbs and cheese, filled the air. Every bite was pure sunshine, a reminder of simple ingredients transformed into something extraordinary. It’s a dish that speaks of family, warmth, and the joy of shared meals.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: 1 gratin
• Dietary Type: Vegetarian

Ingredients

• 15 ml olive oil
• 1 sliced onion
• 225 g mushrooms, sliced
• 2 garlic cloves, finely chopped
• 4 medium tomatoes, chopped
• 2 ½ ml dried marjoram
• 1 ¼ ml dried thyme
• Salt and pepper to taste
• 2 courgettes
• 2 small aubergines
• 55 g fresh breadcrumbs
• 75 ml Parmesan cheese, grated

Equipment Needed

• Non-stick frying pan
• Glass baking dish

Instructions

1. Begin by preparing the tomato sauce. In a non-stick frying pan, heat 1 tsp of the olive oil over medium-high heat.
2. Add the sliced onion, sliced mushrooms, and finely chopped garlic to the pan along with 2 tbsp of water. Cook, stirring, for 3 minutes or until softened. The water helps prevent sticking and encourages the vegetables to release their flavors.
3. Incorporate the chopped tomatoes, dried marjoram, dried thyme, salt, and pepper to taste into the mixture.
4. Continue to cook for 20 minutes, stirring often, until the sauce has thickened. The key is to allow the tomatoes to break down and meld with the other ingredients, creating a rich and concentrated flavor. Taste and adjust seasonings as needed.
5. While the sauce simmers, prepare the vegetables. Slice the courgettes and aubergines diagonally into 5 mm thick slices. Diagonal slices not only look appealing but also cook more evenly.
6. In a bowl, toss the aubergine slices with the remaining olive oil. This will help them roast beautifully in the oven and prevent them from becoming dry.
7. Spread 125 ml of the tomato sauce in the bottom of a glass baking dish. This creates a flavorful base for the gratin.
8. Layer half of the courgette slices, aubergine slices, and tomato sauce over the base.
9. Repeat the layers with the remaining courgette, aubergine, and sauce. Layering is key to ensuring that each ingredient is evenly distributed and that the flavors meld together harmoniously.
10. In a separate bowl, mix the fresh breadcrumbs with the grated Parmesan cheese. This topping will create a golden, crispy crust on the gratin.
11. Sprinkle the breadcrumb and cheese mixture evenly over the top of the layered vegetables and sauce.
12. Bake, uncovered, at 200°C (392°F) for 35 minutes or until the gratin is bubbling and the topping is golden brown and crisp. A gentle bubbling indicates that the dish is heated through and the flavors have fully combined.

Expert Tips & Tricks

• Salt the aubergines: To draw out excess moisture and prevent them from becoming bitter, sprinkle the sliced aubergines with salt and let them sit for 30 minutes before tossing them with olive oil. Rinse and pat them dry before using.
• Use a mandoline: For perfectly uniform slices of courgette and aubergine, use a mandoline. This will ensure even cooking and a more visually appealing gratin.
• Make it ahead: The tomato sauce can be made a day or two in advance and stored in the refrigerator. You can also assemble the entire gratin ahead of time and bake it just before serving.
• Add a touch of heat: For a spicier gratin, add a pinch of red pepper flakes to the tomato sauce or a drizzle of chili oil over the top before baking.
• Use fresh herbs: If you have access to fresh marjoram and thyme, use them instead of dried. Fresh herbs will add a brighter, more vibrant flavor to the dish. Double the amount called for in the recipe if using fresh herbs.

Serving & Storage Suggestions

Serve the Tomato, Aubergine and Courgette Gratin hot or warm as a main course or side dish. It pairs beautifully with grilled chicken, fish, or a simple green salad. For a more substantial meal, serve it with crusty bread for soaking up the delicious sauce.

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 175°C (350°F) until heated through, or microwave in short bursts until warm. It can be frozen, but the texture of the vegetables may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	350mg	15%
Total Carbohydrate	30g	10%
Dietary Fiber	8g	32%
Sugars	12g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Gratin: Substitute the Parmesan cheese with nutritional yeast for a cheesy flavor. You can also use a vegan breadcrumb topping.
• Gluten-Free Gratin: Use gluten-free breadcrumbs or almond flour for the topping.
• Different Vegetables: Feel free to add other vegetables such as bell peppers, zucchini, or mushrooms to the gratin.
• Cheese Variations: Experiment with different cheeses such as mozzarella, provolone, or feta for a unique flavor.
• Herb Variations: Substitute the marjoram and thyme with other herbs such as oregano, basil, or rosemary.

FAQs (Frequently Asked Questions)

Q: Can I use dried tomatoes instead of fresh tomatoes?

A: While fresh tomatoes are preferred for their juicy flavor, you can use canned diced tomatoes or tomato puree as a substitute. Adjust the cooking time accordingly to allow the sauce to thicken properly.

Q: Do I need to peel the aubergines and courgettes?

A: No, there’s no need to peel them. The skin adds texture and nutrients to the dish. Just make sure to wash them thoroughly before slicing.

Q: Can I add meat to this gratin?

A: Absolutely! You can add cooked ground beef, sausage, or chicken to the tomato sauce for a heartier meal.

Q: How do I prevent the breadcrumb topping from burning?

A: If the topping starts to brown too quickly, loosely cover the gratin with aluminum foil during the last 10-15 minutes of baking.

Q: Can I freeze the gratin?

A: Yes, you can freeze the gratin after it has been baked and cooled. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before reheating.

Final Thoughts

This Tomato, Aubergine and Courgette Gratin is more than just a recipe; it’s a journey to the sun-drenched Mediterranean, a celebration of fresh, simple ingredients. Whether you’re a seasoned chef or a beginner cook, I encourage you to try this recipe and experience the joy of creating something truly delicious. Share your creations and feedback, and don’t hesitate to pair this gratin with a crisp white wine and good company. Bon appétit!