Roast Vegetable Quiche

Preheat oven to 180oC

Ready rolled shortcrust pastry; partially thawed
1/2 small butternut pumpkin, peeled, cubed chunky
1 large red capiscum, thickly sliced
 1 large red onion, cubed chunky
2 large zucchini/courgettes, cubed chunky
Olive oil cooking spray
Thyme leaves
Salt & Pepper

EGG MIX - Mix well in seperate bowl.
6 eggs
3/4 cup cream
3/4 cup finely grated parmesean cheese
Salt & pepper (season well - maybe even add some garlic salt)

Lightly grease large loose bottomed flan dish.
Cover with thawed pastry sheets, leaving some overhanging edges (tidy up before baking). Prick with a fork.
Sprinkle cut & cubed veges  evenly over pastry base.
Pour over egg mix & bake for 45mins at 180-200oC fan-forced oven until pastry golden & vegies cooked & tender & egg mix has risen. Sprinkle with fresh thyme sprigs ~ 5 bmins before end of cooking time.Serve warm or cold.

Melanzane alla parmiggiana

We made this in Italian Cooking last week & I assumed I wouldn't like it as it contained aubergines so I didn't take a picture of it - but it was sensational & I will be definitely making it again!

Slice eggplant in 1cm slices lengthwise. Cover with rock salt & allow to drain in a colander for a few hours. As the teacher had done this pre-class I'm assuming 2 would be sufficient.

Prepare tomato sauce:

Fry chopped garlic & onions in extra virgin olive oil, when soft add a decent dash of wine to stop them cooking further. Add 3 cans of good quality Italian tomatoes & reduce.

To prepare the dish:

1. Layer of tomato sauce
2. Layer of eggplant
3. Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)
4. Repeat as above
5. Final layer of tomato sauce
6. Cover with breadcrumbs, more crumbled tasty cheese, handful of freshly grated parmesean, good handful or two of dried oregano. Then drizzle extra virgin olive oil on top.
7. Bake approx. 40 minutes in a moderate oven.